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Add a photoServings: 6
Ingredients
- 6 x garlic cloves
- 1/4 c. coriander, roots and stems
- 6 Tbsp. sesame paste
- 4 Tbsp. thin soy sauce
- 3 Tbsp. shao hsing
- 3 Tbsp. honey
- 2 Tbsp. sesame oil
- 4 tsp rice vinegar
- 1 1/2 tsp warm chili oil
- 2 x scallions, green only minced
- 1/2 tsp Szechuan peppercorns
- 2 whl chicken breasts
Directions
- In a mortar and pestle puree the garlic and coriander. Transfer mix to a bowl and add in the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together.
- Brown the Szechuan peppercorns in a dry cast-iron skillet over low heat for 5 min, stirring occasionally. Grind them, then sieve them and add in to the bowl with the sauce.
- Boil the chicken breasts in lightly salted water for 6 to 7 min, till just past pink. Refresh them under cool water. When cold, skin and bone them. Pull apart the meat into strips.
- Arrange meat on a serving plate. Pour over sauce and serve.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 152 | 57% |
| Total Fat 17.58g | 22% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 635mg | 26% |
| Potassium 292mg | 8% |
| Total Carbs 16.39g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.96g | 6% |
| Protein 13.93g | 22% |
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