Chicken in Hot Oil and Browned Szechuan Peppercorns

==Description==
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. 
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 5 cloves garlic
* ¼ cup coriander
* 5 tablespoons sesame paste
* 4 tablespoons thin soy sauce
* 3 tablespoons shao hsing
* 3 tablespoons honey
* 2 tablespoons sesame oil
* 4 teaspoons rice vinegar
* 1½ teaspoons hot chili oil
* 2 scallions green only chopped
* ½ teaspoon szechwan peppercorns
* 2 whole chicken breasts 
== Directions ==
# 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.
# Brown peppercorns in a dry cast iron skillet over low heat for 5 minutes stirring occasionally.
# Grind then sieve them and add to the bowl with the sauce.
# Boil chicken breasts in lightly salted water for 7 minutes then refresh them under cold water.
# When cool skin and bone them then pull meat into strips.
# Arrange meat on a serving plate and pour sauce over and serve. 
 
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Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Main Dish Poultry Recipes