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.