Chicken Szechuan-style With Sesame Paste

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Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
Categories: Poultry, Appetizers, Chinese
Yield: 6 servings

2 Whole chicken beasts,
Skinned and boned
2 tb Szechuan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 Slices fresh ginger, minced
1 Scallion (white part only),
Chopped
1 cl Garlic, minced fine
1 1/2 tb Dry sherry or
Shaoshing wine
1/2 ts Cayenne pepper
Lettuce leaves

* 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 Szechuan 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 . -- Verdi

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