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-> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Sesame chicken (ji mah gai see) Recipe] |
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Sesame chicken (ji mah gai see)
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Cold water | | 2
| | Scallions -- cut crosswise | | 1
| slice | Ginger -- ?inch thick | | 3/4
| lbs | Chicken cutlet -- whole | | | SAUCE | | 1
| tbsp | Light soy sauce | | 1
| tsp | White vinegar | | 1
| tsp | Shao-Hsing wine -- or | | | Sherry | | 2
| tsp | Sesame oil | | 1/2
| tsp | Sugar | | 2
| tbsp | Chicken broth | | 2
| tbsp | Scallions -- thinly sliced | | 1 1/2
| tsp | Sesame seeds -- black | | 2
| cup | Iceberg lettuce -- shredded |
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Procedures:
| 1 | Put cold water, ginger and scallions in a large pot and bring to a boil. | | 2 | Boil 3 minutes. | | 3 | Add the chicken cutlet, bring to a boil and boil for 2 minutes. | | 4 | Turn off heat, cover and allow to cool to room temp. | | 5 | 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. | | 6 | Shred the meat with your hands. | | 7 | Place the shredded meat in the bowl with the sauce * mix together well. | | 8 | Add the sliced scallions and mix well again. | | 9 | Reserve. | | 10 | 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. | | 11 | Remove them from the wok, allow them to cool, then pour into the bowl with the chicken and sauce. | | 12 | Prepare a serving dish by making a border of the shredded lettuce. | | 13 | Pour the chicken into the center of the dish and serve immediately. |
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