Recipe: Hacked Chicken W Hot Oil and Browned Szechuan Peppercorns
For 6 Persons
Category: None
6 Cloves garlic
1/4 c Coriander; roots and stems
6 tb Sesame paste
4 tb Thin soy sauce
3 tb Shao hsing
3 tb Honey
2 tb Sesame oil
4 ts Rice vinegar
1 1/2 ts Hot chili oil
2 Scallions; green only,
-chopped
1/2 ts 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.
Recipe by: David Rosengarten
Posted to MC-Recipe Digest V1 #808 by Holly Butman
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