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Ingredients:
9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute
superior soy sauce)
1 tsp.
scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp. MSG (optional)
Directions:
Poach the chicken in boiling water to cover
for 10 minutes, or until cooked. Remove,
drain, and let cool. Beat the skin side
lightly to loosen the fibers with a bang (in
Chinese, a wooden stick) or a wooden rolling
pin. Peel off the skin and tear the meat into
long strips with your fingers. You may cut the
skin into strips also. Arrange the chicken
strips in a dish a sprinkle with the
scallions
shreds.
Mix
together the sesame paste, chili oil, sugar,
soy sauce,
MSG (optional), ground peppercorns
and sesame oil. Pour over the scallions and
chickens and chicken and mix until coated and
serve. the scallion oil over all, and serve.
More delicious Chinese recipes can be found in Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
