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Chicken Szechuan-Style With Sesame Paste

Make Chicken Szechuan-Style With Sesame Paste at home with Szechuan Peppercorns Chopped, Sesame Paste Cl Garlic, Green Tea Tb Dry Sherry, Wine Vinegar Shaoshing Wine, and Soy Sauce Ts Cayenne Pepper. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 4 tbsp
• 3 tbsp
• 2 tbsp
• 2 1/2 tsp
• 3 tbsp
• 2 tsp

Method (preview)

1. 1

   Servings: 6 2 Whole chicken beasts, 3 Slices fresh ginger, minced

2. 2

   Or you substitute 2 whole chili peppers, crushed.

3. 3

   In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside.

4. 4

   Remove the chicken breasts from the pot, drain and cool them.

5. 5

   Slice them, then shred the slices into julienne pieces.

6. 6

   In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE).

7. 7

   Add the vinegar and soy sauce; blend well.

8. 8

   Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns.

9. 9

   Mix all ingredients very well.

10. 10

    Toss the chicken strips in this sauce, to coat.

11. 11

    Refrigerate until 20 minutes before serving.

12. 12

    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.