Chicken in Hot Oil and Browned Szechuan Peppercorns

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 5 cloves garlic
 * ¼ cup coriander
 * 5 tablespoons sesame paste
 * 4 tablespoons thin soy sauce
 * 3 tablespoons shao hsing
 * 3 tablespoons honey
 * 2 tablespoons sesame oil
 * 4 teaspoons rice vinegar
 * 1½ teaspoons hot chili oil
 * 2 scallions green only chopped
 * ½ teaspoon szechwan peppercorns
 * 2 whole chicken breasts

Directions

 * 1) In a mortar and pestle puree the garlic and coriander then transfer mixture to a bowl and add sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil and scallions then mix together.
 * 2) Brown peppercorns in a dry cast iron skillet over low heat for 5 minutes stirring occasionally.
 * 3) Grind then sieve them and add to the bowl with the sauce.
 * 4) Boil chicken breasts in lightly salted water for 7 minutes then refresh them under cold water.
 * 5) When cool skin and bone them then pull meat into strips.
 * 6) Arrange meat on a serving plate and pour sauce over and serve.