Title: Shredded Chicken with Sesame Seeds
Categories: Poultry Chinese Hom
Yield: 4 Servings

1/2	lb	Boneless chicken breasts skinned
1		Egg white
1/2	ts	Salt
2	ts	Cornstarch
2/3	c	Oil, preferably peanut
1	tb	White sesame seeds (untoasted)
SAUCE
1	ts	Dark soy sauce
1	ts	Chinese black rice vinegar =OR=- Cider vinegar
1/2	ts	Seame oil
1	ts	Sugar
2	ts	Rice wine or dry sherry
1/2	ts	Roasted Sichuan peppercorns (optional)
2	ts	Finely chopped scallions

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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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