2 whole chicken beasts, skinned and b, oned
2 tbsp szechwan peppercorns
4 tbsp sesame paste
3 tbsp green tea
2 tbsp wine vinegar
2 1/2 tsp soy sauce
3 tbsp peanut oil
2 tsp crushed red pepper *
3 slice fresh ginger, minced
1 scallion (white part only), chopped
1 clove garlic, minced fine
1 1/2 tbsp dry sherry or shaoshing wine
1/2 tsp cayenne pepper
A Recipe for
Chicken Szechwan-Style With Sesame Paste
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for Chicken Szechwan-Style With Sesame Paste is one of thousands in the Recipes-to-go Asian Cookbook.
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
If you enjoy this Chicken Szechwan-Style With Sesame Paste Recipe - you should enjoy the recipe collections you can find on the websites below:
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Food Tip |
This is a recipe for Chicken Szechwan-Style With Sesame Paste from the recipe cookbook of Recipes-to-go (Asian)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
* or you substitute 2 whole chili peppers, crushed.
In a pot, poach the chicken breasts in a little boiling water for 10
minutes until white and opaque.
In a dry frying pan, toast the Szechwan 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.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers
Cookbooks, 1981
Serves: 6
Chicken Szechwan-Style With Sesame Paste Recipe brought to you by Recipes To-Go