| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
Ingredients
- 4 cups cold water
- 2 scallions, washed, dried, with both ends trimmed, and cut in half crosswise
- 1 slice ginger, 1/4-inch thick
- 3/4 pound chicken cutlet, whole
- SAUCE (combine in bowl)
- 1 tablespoon light soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon Shao-Hsing wine or sherry
- 2 teaspoons sesame oil
- 1/2 teaspoon sugar
- 2 tablespoons chicken broth
- Pinch of white pepper
- 2 tablespoons thinly sliced scallions
- 1 1/2 teaspoons black sesame seeds
- 2 cups shredded iceberg lettuce
Instructions
- In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken cutlet, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature.
- Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it.
- Place the shredded chicken in the bowl with the sauce and mix together well. Add the sliced scallions and mix well again. Reserve.
- Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately.
- TO DRY ROAST
- Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar.
Reviews
All in all I thought it was pretty flavorless and the only reason I enjoyed it at all was because of the fried rice I made to go along with it.
sauce is terrible!!!!!!!!
How this bland, almost spiceless dish rated 5 stars. Not one to try again.
its good eats
I had my doubts… boiled chicken is not a family favorite.
Yet this surprised all. Very nice flavors and texture (the roasted sesame seeds offer a nice crunch AND smokier taste). The highlight was the “SMASH.” We did not have a cleaver handy and so used the flat side side of a small skillet instead. Gave new meaning to **BAM**.
We made 1.5 times the sauce recipe… and were glad we did. I suggest same. I also suggest re-heating the shredded, sauced mixture after it sits for a few minutes.
Enjoy.
We love this dish! It’s healthy, and so very tasty, so easy to make. I highly recommmed it.