Shredded Chicken with Sesame Seeds
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
boneless, skinless |
|
| 1 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cornstarch
|
|
| ⅔ | cup |
vegetable oil
preferably peanut |
|
| 1 | tablespoon |
sesame seeds
|
*
|
| Sauce | |||
| 1 | teaspoon |
soy sauce, dark
|
|
| 1 | teaspoon |
Chinese rice vinegar
|
* |
| ½ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
rice wine
|
|
| ½ | teaspoon |
sichuan peppercorns
|
*
|
| 2 | teaspoons |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
boneless, skinless |
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cornstarch
|
|
| 158 | ml |
vegetable oil
preferably peanut |
|
| 15 | ml |
sesame seeds
|
*
|
| Sauce | |||
| 5 | ml |
soy sauce, dark
|
|
| 5 | ml |
Chinese rice vinegar
|
* |
| 2.5 | ml |
sesame oil
|
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
rice wine
|
|
| 2.5 | ml |
sichuan peppercorns
|
*
|
| 1E+1 | ml |
scallions, spring or green onions
finely chopped |
|
Directions
Cut the chicken breasts into fine shreds 3 inches long.
Mix them with the egg white, salt and cornstarch.
Chill for about 20 minutes.
Heat the oil in a wok or large skillet until moderately hot.
Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking.
Cook until it turns white, which should take about 1 minute.
Drain the chicken immediately in a colander or sieve and drain off the oil.
Clean the wok and add about 1 tablespoon of the drained oil.
Reheat until it is hot.
Add the sesame seeds and stir-fry them for 1 minute or until slightly brown.
Add the sauce ingredients and bring to a boil.
Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.
Serve at once, or let cool and serve at room temperature.
