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Chicken in Hot Oil and Browned Szechuan Peppercorns

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.

Ingredients Edit

Directions Edit

  1. In a mortar and pestle puree the garlic and coriander then transfer mixture to a bowl and add sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil and scallions then mix together.
  2. Brown peppercorns in a dry cast iron skillet over low heat for 5 minutes stirring occasionally.
  3. Grind then sieve them and add to the bowl with the sauce.
  4. Boil chicken breasts in lightly salted water for 7 minutes then refresh them under cold water.
  5. When cool skin and bone them then pull meat into strips.
  6. Arrange meat on a serving plate and pour sauce over and serve.

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