Recipe - Hacked Chicken W Hot Oil And Browned Szechuan Peppercorns

6 Cloves garlic
One fourth cup Coriander; roots and stems
6 tablespoon Sesame paste
4 tablespoon Thin soy sauce
3 tablespoon Shao hsing
3 tablespoon Honey
2 tablespoon Sesame oil
4 teaspoon Rice vinegar
1 One half teaspoon Hot chili oil
2 Scallions; green only,
chopped
One half teaspoon Szechuan peppercorns
2 Whole chicken breasts

In a mortar and pestle puree the garlic and coriander. Transfer mixture to
a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil,
rice vinegar, chili oil, and scallions and mix together.

Brown the Szechuan peppercorns in a dry castiron skillet over low heat for
5 minutes, stirring occasionally. Grind them, then sieve them and add to
the bowl with the sauce.

Boil the chicken breasts in lightly salted water for 6 to 7 minutes, until
just past pink. Refresh them under cold water. When cool, skin and bone
them. Pull apart the meat into strips.

Arrange meat on a serving plate. Pour over sauce and serve.

Yield: 6 appetizer servings TASTE SHOW #TS4888

Recipe by: David Rosengarten

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997