In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together. Brown the Szechuan peppercorns in a dry castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce. Boil the chicken breasts in lightly salted water for 6 to 7 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips. Arrange meat on a serving plate. Pour over sauce and serve. Yield: 6 appetizer servings TASTE SHOW #TS4888 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #808 by Holly Butman
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 162 (60%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 37.1mg||11 %|
|Sodium 350.5mg||12 %|
|Potassium 256.3mg||7 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.4g|
|Protein 15.7g||22 %|
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Calories per serving: 269
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