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Hacked Chicken With Hot Oil And Browned Szechuan Peppercorns Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. Arrange meat on a serving plate. Pour over sauce and serve.
5. This recipe yields 6 appetizer servings.

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