Chicken Szechuan-Style with Sesame Paste
2 Whole chicken beasts, Skinned and boned 2 tb Szechuan peppercorns 4 tb Sesame paste 3 tb Green tea 2 tb Wine vinegar 2 1/2 ts Soy sauce 3 tb Peanut oil 2 ts Crushed red pepper *
Ingredients
- 2whole chicken beasts,
- 4tb sesame paste
- 3tb green tea
- 2tb wine vinegar
- 21/2 ts soy sauce
- 3tb peanut oil
- 2ts crushed red pepper *
- 3slices fresh ginger, minced
Directions
- 1
2 Whole chicken beasts, Skinned and boned 2 tb Szechuan peppercorns 4 tb Sesame paste 3 tb Green tea 2 tb Wine vinegar 2 1/2 ts Soy sauce 3
- 2
In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque
- 3
In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them
- 4
set aside
- 5
Remove the chicken breasts from the pot, drain and cool them
- 6
Slice them, then shred the slices into julienne pieces
- 7
In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE)
- 8
Add the vinegar and soy sauce