Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
