Recipe: Szechuan (Finger Hot) Chicken

SINGING SZECHUAN (FINGER HOT) CHICKEN

CHICKEN:
2 1/2 to 3 lbs. chicken breasts, skinned & boned
water
SAUCE:
1/3 cup cilantro, stems included, chopped
3 Tbsp. Chinese sesame paste (or nut butter)
3 Tbsp. shoo hsing (or dry sherry or port)
3 Tbsp. soy sauce
2 Tbsp. sugar
6 to 8 cloves garlic, peeled
4 tsp. rice wine vinegar
1 tsp. Szechuan (Finger Hot) pepper, roasted, freshly ground
1/2 tsp. fresh ginger, grated
TO FINISH DISH:
3 Tbsp. hot sesame oil
3 dried Asian chiles, stemmed
4 scallions, minced (for garnish)
TO SERVE:
cooked jasmine rice

TO COOK CHICKEN:
Place chicken in pot of salted, boiling water and cook for 12-15 minutes.

Strain water from pot and replace with cold water for about 5 minutes. Cut chicken into long strips and set aside.

TO MAKE SAUCE:
Place cilantro, sesame paste, shoo hsing, soy sauce, sugar, garlic, vinegar, Szechuan (Finger Hot) pepper, and ginger, in a blender and puree. Pour into bowl and set aside.

TO FINISH DISH:
Heat wok or skillet to high and add sesame oil. Break Asian chiles in half and roast in oil until they darken. Do not burn.

Add chicken pieces and toss for 2-3 minutes.

Remove chicken and chiles to warm platter and pour sauce over it. Garnish with scallions.

Serve with jasmine rice and vegetable dish.

Servings: 6