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Singing Szechuan (Finger Hot) Chicken




Source of Recipe


the web


List of Ingredients




2 1/2-3 lbs. chicken breasts, skinned & boned
1/3 C. cilantro, stems included, chopped
6-8 cloves garlic, peeled
4 scallions, minced
1/2 tsp. fresh ginger, grated
1 tsp. Szechuan (Finger Hot) pepper, roasted, freshly ground
3 dried Asian chiles, stemmed
3 T. soy sauce
3 T. shoo hsing (or dry sherry or port)
3 T. Chinese sesame paste (or nut butter)
4 tsp. rice wine vinegar
2 T. sugar
3 T. hot sesame oil


Recipe



1. Place chicken in pot of salted, boiling water and cook for 12-15 min. Strain water from pot and replace with cold water for about 5 min. Cut chicken into long strips and set aside.
2. To make sauce, place cilantro, garlic, ginger, shoo hsing, sesame paste, vinegar, soy sauce, Szechuan (Finger Hot) pepper and sugar in a blender and puree. Pour into bowl and set aside.
3. Heat wok or skillet to high and add sesame oil. Break Asian chiles in half and roast in oil until they darken. Do not burn. Add chicken pieces and toss for 2-3 min. Remove chicken and chiles to warm platter and pour sauce over it. Garnish with scallions. Serve with jasmine rice and vegetable dish.

Serves 6.