Shredded Chicken With Sesame Seeds

Recipe Ingredients

1/2 lb	227g / 8oz	Boneless chicken breasts - skinned
1		Egg white
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch
2/3 cup	157ml	Oil - preferably peanut
1 tablespoon	15ml	White sesame seeds - (untoasted)
		Sauce
1 teaspoon	5ml	Dark soy sauce
1 teaspoon	5ml	Chinese black rice vinegar - =or=- cider vinegar
1/2 teaspoon	2.5ml	Sesame oil
1 teaspoon	5ml	Sugar
2 teaspoons	10ml	Rice wine or dry sherry
1/2 teaspoon	2.5ml	Roasted Sichuan peppercorns - (optional)
2 teaspoons	10ml	Finely chopped scallions

Recipe Instructions

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:
Jeff Smith

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