Chicken Szechuan-Style with Sesame Paste
Yield
6 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
skinned and boned |
*
|
| 2 | tablespoons |
peppercorns
szechuan |
|
| 4 | tablespoons |
tahini (sesame paste)
|
*
|
| 3 | tablespoons |
tea leaves
(green) |
* |
| 2 | tablespoons |
white wine vinegar
|
|
| 2 ½ | teaspoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
peanut oil
|
|
| 2 | teaspoons |
red pepper flakes
crushed |
|
| 3 | slices |
ginger
fresh, minced |
|
| 1 | each |
scallions, spring or green onions
(white part only), chopped |
|
| 1 | clove |
garlic
finely minced |
|
| 1 ½ | tablespoons |
sherry
dry or, shaoshing wine |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | x |
lettuce
leaves, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
skinned and boned |
*
|
| 3E+1 | ml |
peppercorns
szechuan |
|
| 6E+1 | ml |
tahini (sesame paste)
|
*
|
| 45 | ml |
tea leaves
(green) |
* |
| 3E+1 | ml |
white wine vinegar
|
|
| 13 | ml |
soy sauce, tamari
|
|
| 45 | ml |
peanut oil
|
|
| 1E+1 | ml |
red pepper flakes
crushed |
|
| 3 | slices |
ginger
fresh, minced |
|
| 1 | each |
scallions, spring or green onions
(white part only), chopped |
|
| 1 | clove |
garlic
finely minced |
|
| 23 | ml |
sherry
dry or, shaoshing wine |
|
| 2.5 | ml |
cayenne pepper
|
|
| 1 | x |
lettuce
leaves, to taste |
*
|
Directions
In a pot, poach the chicken breasts in boiling water for 10 minutes until white and opaque.
In a dry frying pan, toast the Szechuan 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 .
