---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHREDDED CHICKEN WITH SESAME SEEDS
  Categories: Poultry, Oriental
       Yield: 4 servings
  
     1/2 lb Boneless chicken breasts
            -skinned
       1    Egg white
     1/2 ts Salt
       2 ts Cornstarch
     2/3 c  Oil, preferably peanut
       1 tb White sesame seeds
            - (untoasted)
 
 ---------------------------SAUCE---------------------------
       1 ts Dark soy sauce
       1 ts Chinese black rice vinegar
            -=OR=- Cider vinegar
     1/2 ts Seame oil
       1 ts Sugar
       2 ts Rice wine or dry sherry
     1/2 ts Roasted Sichuan peppercorns
            - (optional)
       2 ts Finely chopped scallions
  
   CUT THE CHICKEN BREASTS into fine shreds 3 inches
   long. Mix them with the egg white, salt and
   cornstarch. Chill for about 20 minutes. Heat the oil
   in a wok or large skillet until moderately hot. Add
   the chicken mixture and stir-fry it quickly in the oil
   to keep it from sticking. Cook until it turns white,
   which should take about 1 minute. Drain the chicken
   immediately in a colander or sieve and drain off the
   oil. Clean the wok and add about 1 tablespoon of the
   drained oil. Reheat until it is hot. Add the sesame
   seeds and stir-fry them for 1 minute or until slightly
   brown. Add the sauce ingredients and bring to a boil.
   Return the cooked chicken to the pan and stir-fry the
   mixture for another 2 minutes, coating the pieces
   thoroughly with the sauce and sesame seeds. Serve at
   once, or let cool and serve at room temperature.
  
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