| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Poultry, Oriental |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless chicken breasts skinned |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 2/3 |
c |
Oil, preferably peanut |
| 1 |
tb |
White sesame seeds (untoasted) |
| 1 |
ts |
Dark soy sauce |
| 1 |
ts |
Chinese black rice vinegar =OR=- Cider vinegar |
| 1/2 |
ts |
Seame oil |
| 1 |
ts |
Sugar |
| 2 |
ts |
Rice wine or dry sherry |
| 1/2 |
ts |
Roasted Sichuan peppercorns (optional) |
| 2 |
ts |
Finely chopped scallions |
INSTRUCTIONS
SAUCE
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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