Serving Size: 6 appetizers
Ingredients:
2 whole chicken breasts, skinned and boned
2 tablespoons Szechuan peppercorns
4 tablespoons sesame paste
3 tablespoons green tea
2 tablespoons wine vinegar
2 1/2 teaspoons soy sauce
3 tablespoons peanut oil
2 whole chili peppers, finely chopped
3 slices fresh ginger, minced
1 scallion (white part only), chopped
1 garlic clove, minced fine
1 1/2 tablespoons dry sherry
1/2 teaspoon cayenne pepper
Lettuce leaves
Directions:
- In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque.
- In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces.
- In a mixing bowl, combine the sesame paste and green tea. Add the vinegar and soy sauce; blend well. Add the peanut oil, chili pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well.
- Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving.
- Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers.
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