Shredded Chicken With Sesame Seeds Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Boneless chicken breasts skinned,
1: Egg white,
1/2 tsp: Salt,
2 tsp: Cornstarch,
2/3 cup: Oil, preferably peanut
1 tbsp: White sesame seeds, untoasted
SAUCE
1 tsp: Dark soy sauce,
1 tsp: Chinese black rice vinegar =OR=- Cider vinegar,
1/2 tsp: Seame oil,
1 tsp: Sugar,
2 tsp: Rice wine or dry sherry,
1/2 tsp: Roasted Sichuan peppercorns, optional
2 tsp: Finely chopped scallions,
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.
Source from luhu.jp
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.
Source from luhu.jp