Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken beasts, 2 ts Crushed red pepper *
-skinned and boned 3 sl Fresh ginger, minced
2 tb Szechwan peppercorns 1 Scallion (white part only),
4 tb Sesame paste -chopped
3 tb Green tea 1 Clove garlic, minced fine
2 tb Wine vinegar 1 1/2 tb Dry sherry or Shaoshing wine
2 1/2 ts Soy sauce 1/2 ts Cayenne pepper
3 tb Peanut oil

* or you substitute 2 whole chili peppers, crushed.

In a pot, poach the chicken breasts in a little boiling water for 10
minutes until white and opaque.

In a dry frying pan, toast the Szechwan peppercorns over moderate
heat, then crust or grind them; set aside.

Remove the chicken breasts from the pot, drain and cool them. Slice
them, then shred the slices into julienne pieces.

In a mixing bowl, combine the sesame paste and green tea (or the
peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
garlic, sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well.

Toss the chicken strips in this sauce, to coat. Refrigerate until 20
minutes before serving. Pass the chicken and the lettuce leaves
separately, and let each guest place a small portion of the chicken
in the middle of a lettuce leaf and roll it up like an egg roll to
eat using fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to thin the sesame
seed paste, but you may substitute chicken broth, or simply water, if
you prefer.

Another substitution you may make if you wish is peanut butter for the
sesame seed paste along with sesame oil instead of green tea.

This dish is served cold or at room temperature and can be made a day
ahead.

Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers
Cookbooks, 1981

Browse by categories