Hacked Chicken With Hot Oil And Szechwan Peppercorns

Recipe Ingredients

6		Garlic
1/4 cup	59ml	Coriander - roots and stems
6 tablespoons	90ml	Sesame paste
4 tablespoons	60ml	Thin soy sauce
3 tablespoons	45ml	Shaohsing
3 tablespoons	45ml	Honey
2 tablespoons	30ml	Sesame oil
4 teaspoons	20ml	Rice vinegar
1 1/2 teaspoons	7.5ml	Hot chili oil
2		Scallions - green only, chopped
1/2 teaspoon	2.5ml	Szechwan peppercorns
2		Chicken breasts

Recipe Instructions

In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, Shaohsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together.

Brown the Szechwan peppercorns in a dry cast iron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce.

Boil the chicken breasts in lightly salted water for 6 to 7 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips. Arrange meat on a serving plate. Pour over sauce and serve.

Yield: 6 appetizer servings

Source:
David Rosengarten

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