Recipe courtesy of Eileen Yin-Fei Lo
Sesame Chicken
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
4 cups cold water
2 scallions, washed, dried, with both ends trimmed, and cut in half crosswise
1 slice ginger, 1/4-inch thick
3/4 pound chicken cutlet, whole
SAUCE (combine in bowl)
1 tablespoon light soy sauce
1 teaspoon white vinegar
1 teaspoon Shao-Hsing wine or sherry
2 teaspoons sesame oil
1/2 teaspoon sugar
2 tablespoons chicken broth
Pinch of white pepper
2 tablespoons thinly sliced scallions
1 1/2 teaspoons black sesame seeds
2 cups shredded iceberg lettuce
Directions
- In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken cutlet, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature.
- Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it.
- Place the shredded chicken in the bowl with the sauce and mix together well. Add the sliced scallions and mix well again. Reserve.
- Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately.
- TO DRY ROAST
- Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar.