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Chicken slices with sesame and Sichuan pepper
Servings 4
Ingredients
- 500 gr chicken breasts boneless, skinless
- 2 tbsp green onion finely chopped
- 2 tbsp ginger root finely chopped
- 3 tbsp soy sauce
- 2 tbsp Chinese rice vinegar white
- 2 tbsp sesame oil
- 1 tsp Sichuan pepper ground
- 1 tsp sugar
- 1 tbsp parsley chopped
Instructions
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Place the chicken in enough boiling water in a wok or pot to cover the chicken. Turn down the heat and simmer until tender but not overdone, about 17 to 20 minutes.
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Remove the chicken, drain and allow to cool completely.
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Combine the green onion, ginger, soy sauce, vinegar, sesame oil, Sichuan pepper and sugar in a bowl.
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Cut the cooled chicken into thin slices and arrange attractively on a serving platter. Pour the seasonings over the chicken slices and garnish with parsley.
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Serve at room temperature.
Recipe Notes
Recipe by Barbara Hansen, photography by Mark Boster / Los Angeles Times March 15, 2006