Sesame Chicken (Ji Mah Gai See)-New Chinese Cookbook

Title:
Sesame Chicken (Ji Mah Gai See)-New Chinese Cookbook

Yield:
4 Servings

Categories:
Chicken,
Chinese,
Entrees




Ingredients:





     4 c  Cold water


     2    Scallions, cut crosswise


     1 sl Ginger, 1/4 inch thick


   3/4 lb Chicken cutlet, whole





-----------------------------------SAUCE-----------------------------------


     1 tb Light soy sauce


     1 ts White vinegar


     1 ts Shao-Hsing wine, or sherry


     2 ts Sesame oil


   1/2 ts Sugar


     2 tb Chicken broth


     2 tb Scallions, thinly sliced


 1 1/2 ts Sesame seeds, black


     2 c  Iceberg lettuce, shredded





 1. Put cold water, ginger and scallions in a large pot and bring to a boil.


 Boil 3 minutes. Add the chicken cutlet, bring to a boil and boil for 2


 minutes. Turn off heat, cover and allow to cool to room temp. 2. Remove


 chicken from pot, place on a chopping board and hit smartly with the broad


 side of a cleaver to break the fabric of the meat. Shred the meat with your


 hands. 3. Place the shredded meat in the bowl with the sauce * mix together


 well. Add the sliced scallions and mix well again. Reserve. 4. Dry-roast


 the sesame seeds by heating a wok for 30 to 45 seconds over high heat, then


 lower the heat, pour in the seeds and toast, stirring, until they are


 golden brown. Remove them from the wok, allow them to cool, then pour into


 the bowl with the chicken and sauce. Prepare a serving dish by making a


 border of the shredded lettuce. Pour the chicken into the center of the


 dish and serve immediately. Source: New Chinese Cookbook, by Eileen Yin-Fei


 Lo, Viking Press, 1988


 


 Recipe by: New Chinese Cookbook Posted to MC-Recipe Digest V1 #590 by


 kmeade@ids2.idsonline.com (The Meades) on Apr 28, 1997