From: "Dave Record, Mgr, Distributed Computing Services"
      <record@nebula.ssd.lmsc.lockheed.com>
Subject: MEAT MAIN Sesame Chicken
Cc: ARIELLE@taronga.com
Organization: Taronga Park BBS
Date: Sat, 12 Dec 1992 07:45:48 EST

Troy Johnson asked for recipes for Peking chicken and Sesame chicken.
Sorry I couldn't find a recipe for Peking chicken but here is a good 
one for Sesame.  I am sending a copy to Troy and one to share with
the Net group.  Enjoy!
                         Dave Record
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SESAME CHICKEN WITH FUN SEE
 
Makes 6 servings
 
A Chinese saying claims that sesame seed improves the spirits. It
assuredly improves flavors and is very important in Cantonese cooking. 
The quickly fried cellophane noodles (fun see) add crunch to this 
hot-and-sour dish.

2 whole chicken breasts (about 2 lb)
1 egg
2 T flour
1/4 C plus 2 T cornstarch
1/2 C plus 2 T water
1 t salt
3 t oil, plus oil for frying
1/4 t baking soda
1/4 t white pepper
1 C sugar
1 C Chinese Chicken Broth (See RECIPE below)
3/4 C vinegar
2 t dark soy sauce
2 t chili paste
1 clove garlic, finely chopped
2 oz cellophane (fun see) or rice stick noodles
2 T toasted sesame seeds              
                                      
 
Remove bones and skin from chicken breasts. Cut chicken into 2x1/2-inch
strips. Mix together egg, flour, 2 tablespoons cornstarch, 2 tablespoons
water, salt, 2 teaspoons oil, baking soda and white pepper. Stir in
chicken. Cover and refrigerate 20 minutes. 

Mix 1/2 cup water and 1/4 cup cornstarch. Heat sugar, broth,
vinegar, soy sauce, chili paste, 1 teaspoon oil and garlic to boiling.
Stir in cornstarch mixture. Cook and stir until thickened. Remove from heat
and keep warm. 

Heat oil (1 1/2 inches) in wok to 350F. Pull noodles apart
gently. Fry 1/4 of noodles at a time 5 seconds or until puffed, 
turning once.  Drain on paper towels. 

Heat oil to 350F. Fry about 10 pieces of chicken, adding 1 at a time, 
3 minutes or until light brown. Remove from oil, using slotted spoon. 
Drain on paper towels. Repeat with remaining chicken. 

Heat oil to 375F. Fry about 1/3 of chicken 1 minute or until golden brown. 
Remove from oil, using slotted spoon. Drain on paper towels. Repeat with 
remaining chicken. 

Place chicken on heated platter. Heat sauce to boiling and pour over chicken. 
Sprinkle with sesame seeds. Arrange cellophane noodles around chicken.  

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CHINESE CHICKEN BROTH
 
Chicken broth seasoned with ginger root is an ingredient used in many
stir-fried dishes, soups and other Chinese dishes.

 
Giblets and bones from boned chicken
2 slices peeled ginger root           
                                      
 
Cover giblets, bones and ginger root with boiling water. Heat to boiling.
Reduce heat. Cover and simmer 1 1/2 to 2 hours. Strain broth. Serve 
immediately or use for cooking. 

Broth can be covered and refrigerated up to 4 days or frozen up to 6 months. 
Dip frozen container into hot water just to loosen. Place frozen block in
saucepan. Cover tightly. Heat, stirring occasionally, until thawed. 

Newsgroups: rec.food.recipes