---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN SZECHWAN-STYLE WITH SESAME PASTE
  Categories: Chinese, Chicken
       Yield: 6 servings
  
       2    Whole chicken beasts,
            -skinned and boned
       2 tb Szechwan peppercorns
       4 tb Sesame paste
       3 tb Green tea
       2 tb Wine vinegar
   2 1/2 ts Soy sauce
       3 tb Peanut oil
       2 ts Crushed red pepper *
       3 sl Fresh ginger, minced
       1    Scallion (white part only),
            -chopped
       1    Clove garlic, minced fine
   1 1/2 tb Dry sherry or Shaoshing wine
     1/2 ts Cayenne pepper
  
   *  or you substitute 2 whole chili peppers, crushed.
   
   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 Szechwan 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 (or the peanut butter and sesame oil -- See NOTE).
   Add the vinegar and soy sauce; blend well. Add the
   peanut oil, red 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. Makes 6 appetizer servings.
   
   NOTE:  The authentic recipe calls for green tea to
   thin the sesame seed paste, but you may substitute
   chicken broth, or simply water, if you prefer.
   
   Another substitution you may make if you wish is
   peanut butter for the sesame seed paste along with
   sesame oil instead of green tea.
   
   This dish is served cold or at room temperature and
   can be made a day ahead.
   
   Recipe:  “Chinese Appetizers” by Verdi Published by
   Irene Chalmers Cookbooks, 1981
  
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