Recipe: Shredded Chicken with Hoisin

SHREDDED CHICKEN WITH HOISIN

3 boneless, skinless chicken breast halves
1/4 cup minced water chestnuts
1 tablespoon minced garlic
2 teaspoons peeled and minced fresh gingerroot
1/4 cup hoisin sauce
1 tablespoon light soy sauce
1/8 teaspoon crushed red pepper flakes
3 teaspoons sesame oil, divided use
2 teaspoons cornstarch
2 teaspoons dry sherry or white wine or water
2 tablespoons coarsely chopped cilantro or parsley

Cut chicken into strips about 1/4-inch wide by 2 inches long.

In a bowl, toss chicken with water chestnuts, garlic, ginger, hoisin, soy sauce, crushed pepper flakes and 2 teaspoons sesame oil. Stir cornstarch and sherry together in a small bowl until dissolved, then add to chicken mixture.

Oil a shallow, heat-proof bowl with remaining teaspoon sesame oil. Spoon chicken mixture loosely into the bowl and lightly level off with the back of a spoon; do not pack down.

Place bowl in a bamboo steamer set over a wok or skillet filled with water at a low boil. (A small bowl set on a small rack that's placed over a skillet can also be used.) Cover with a lid or aluminum foil and steam 20 minutes, stirring once, until chicken turns white and is cooked through. Stir in cilantro and serve.

Servings: 4
Source: New Wok Cooking by Rosa Ross