Ingredients: - 250g (9 oz) chicken breasts and thighs
- 1 tbsp mushroom soy sauce (or substitute superior soy sauce)
- 1 tsp. scallions, shredded
- 1/8 tsp. ground Szehuan Peppercorn
- 1 tsp. sesame paste
- 1/2 tsp. sesame oil
- 2 tsp. chillie oil
- 1/2 tsp. sesame oil
- 1tsp sugar
- {1/4 tsp. MSG (optional)}
Method: - Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool.
- Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also.
- Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
- Mix together the sesame paste, chili oil, sugar, soy sauce, MSG (optional), ground Szechuanpeppercorns and sesame oil. Pour over the scallions and chicken and serve.
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