Shredded Chicken With Sesame Seeds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Oriental, Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Boneless chicken breasts |
| skinned | ||
| 1 | Egg white | |
| 1/2 | t | Salt |
| 2 | t | Cornstarch |
| 2/3 | c | Oil, preferably peanut |
| 1 | T | White sesame seeds |
| untoasted | ||
| 1 | t | Dark soy sauce |
| 1 | t | Chinese black rice vinegar |
| =OR=- Cider vinegar | ||
| 1/2 | t | Seame oil |
| 1 | t | Sugar |
| 2 | t | Rice wine or dry sherry |
| 1/2 | t | Roasted Sichuan peppercorns |
| optional | ||
| 2 | t | Finely chopped scallions |
INSTRUCTIONS
CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in a wok or large skillet until moderately hot. Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let cool and serve at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 337
Total Fat: 38g
Cholesterol: 48.2mg
Sodium: 391mg
Potassium: 164.1mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.2g
Protein: 18.6g