*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, August 23, 2025 2:46 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Oriental » Chicken Szechwan-Style With Sesame Paste
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken Szechwan-Style With Sesame Paste recipe to your favorite Save to favorite   Discuss Chicken Szechwan-Style With Sesame Paste recipe Write a comment   Print Chicken Szechwan-Style With Sesame Paste recipe Print this recipe   Email Chicken Szechwan-Style With Sesame Paste recipe to friend Email this recipe
  Chicken Szechwan-Style With Sesame Paste
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:
2 Whole chicken beasts, skinned and boned
2 tbsp Szechwan peppercorns
4 tbsp Sesame paste
3 tbsp Green tea
2 tbsp Wine vinegar
2 1/2 tsp Soy sauce
3 tbsp Peanut oil
2 tsp Crushed red pepper *
3 slice Fresh ginger, minced
1 Scallion (white part only), chopped
1 Clove garlic, minced fine
1 1/2 tbsp Dry sherry or Shaoshing wine
1/2 tsp Cayenne pepper
Instructions:
* 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
Rate this recipe:  
Featured Recipe
» Chicken Satay With Cucumber Relish
Category: Poultry
Hits: 207
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com