Recipe: Eight-Flavored Szechuan Shredded Chicken

EIGHT-FLAVORED SZECHUAN SHREDDED CHICKEN

Serve with rice and a vegetable stir-fry or big tossed salad.

2 whole, bone-in chicken breasts
1/2 to 1 teaspoon toasted sesame oil*
Salt
3 or 4 small dried red chiles, crushed
1 scallion, minced
1 tablespoon peeled and grated ginger
1 tablespoon sesame-seed paste* (or peanut butter)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon sugar
2 tablespoons peanut oil
Cilantro sprigs to garnish

Rub the chicken breasts with sesame oil and salt. Place in a heat-proof dish, set on a rack in a large pot partially filled with water and bring to a boil. Cover and steam about 15 minutes, or until just cooked through. Remove from the heat and cool to lukewarm. Bone the breasts and pull off the skin. Using your fingers, shred the meat into thin strips. Set aside on a serving platter lined with lettuce leaves.

Combine the chiles, scallion, ginger, sesame-seed paste, vinegar, soy sauce and sugar in a small bowl. Heat the oil in a wok or skillet and add the seasoning mixture. Stir well and remove from the heat. Pour over the chicken and garnish with cilantro sprigs.

*Sesame-seed paste and oil are available in Asian markets.

Makes 4 to 6 servings
Adapted from source: Regional Cooking of China by Margaret Gin