Two-Sesame Chicken

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Two-Sesame Chicken

The Chinese Chicken Cookbook

Serves 4

4 boneless, skinless chicken breast halves (1 lb)

2 tbsps soy sauce

1 tbsp plus 2 tsps white rice wine vinegar or distilled vinegar

1 tbsp plus 1 tsp each: sesame oil, sugar

2 tsps sherry or apple juice

1/4 tsp salt

Pinch white pepper

2 tbsps finely sliced green onions

1-1/2 tsps each: white sesame seeds, black sesame seeds

1/2 head napa cabbage, shredded, or 2 cups shredded iceberg lettuce

Place chicken in a medium saucepan; add water to cover by one inch. Heat

over medium heat just to simmer. Simmer until chicken is firm but tender and

no longer pink, about 16 minutes. Remove from heat; let cool to room

temperature in poaching liquid, about 35 minutes. Remove chicken from

poaching liquid; shred into pieces.

Mix soy sauce, vinegar, sesame oil, sugar, sherry, salt and white pepper

in a medium bowl. Add chicken; toss well to combine. Add green onions; set

aside.

Place a wok or large skillet over high heat until hot, about 30 seconds.

Add white and black sesame seeds; reduce heat to low. Cook, stirring, until

fragrant and white seeds have begun to turn golden, abut 2 minutes.

Place cabbage on platter; top with chicken. Sprinkle with sesame seeds.

223 Calories;9g Fat;73mg Chol;6g Carbs;29g Protein;717mg Sodium;0.5g Fiber