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Szechuan Chicken with Sesame  CD  Chinese HD   20mins plus chilling


Serves  4    Cold Chi  Poultry  Alcohol Hors d'oeuvre Starter  Appetizer  Dairy free  Eggless China  Asia  Asian



2 Small boneless Breast of Chicken, skinned

2 tbsp Szechuan Peppercorns

2 tbsp Sesame Paste

3 tbsp Chicken Stock or Water

2 tbsp Wine Vinegar

1 tbsp Soy Sauce

3 tbsp Peanut Oil  

2 Chilies, finely chopped

1 teasp finely chopped Ginger

1 Spring Onion (white part) chopped

1 Garlic Clove, crushed

2 tbsp Dry sherry

1/2 teasp Cayenne Pepper




1. Poach the chicken breasts in a little boiling water for 10-15 minutes until white and opaque.

2. Meanwhile, in a dry frying pan, toast the Szechwan peppercorns over medium heat, then crush them with a rolling pin or in a mortar with a pestle and set aside.

3. Remove the chicken breasts from the pot, drain and cool then slice them thinly and cut shred the slices into julienne strips.

4. In a mixing bowl, combine the sesame paste and stock or water then add the vinegar, soy sauce, peanut oil, chillies, ginger, scallion, garlic, sherry, cayenne pepper, and crushed peppercorns. Mix very well.

5. Toss the chicken strips in this sauce, to coat and refrigerate for 20 minutes before serving. 

6. To serve - transfer the chicken to a serving platter and pile the lettuce leaves on another serving platter. Allow each diner help themselves, placing a small portion of the chicken on a lettuce leaf with their fingers and rolled up like a spring roll.


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