Title: Hacked Chicken with Hot Oil & Browned Szechuan Peppercorn
Categories: Chicken Chinese
Yield: 1 Servings

6		Cloves garlic
1/4	c	Coriander -- roots and
		Stems
6	tb	Sesame paste
4	tb	Thin soy sauce
3	tb	Shao hsing
3	tb	Honey
2	tb	Sesame oil
4	ts	Rice vinegar
1 1/2	ts	Hot chili oil
2		Scallions, green only --
		Chopped
1/2	ts	Szechuan peppercorns
2		Whole chicken breasts

In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add 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 castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce.

Boil the chicken breasts in lightly salted water for 67 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips.

Arrange meat on a serving plate. Pour over sauce and serve.

Yield: 6 appetizer servings

Recipe By : TVFN - Taste - Show # 4888

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