Szechwan White Cut Chicken with Spicy Peanut Sauce
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Chicken breasts
1 Whole green onion -- cut in half
1 Fresh ginger -- quarter-size
- slice, crushed with a cleaver
1 tb Dry sherry
1/2 ts Salt
1/2 ts Sugar
2 c Water
1 c Iceberg lettuce -- shredded
Fresh cilantro
Peanut sauce
1 1/2 tb Creamy peanut butter
2 1/2 tb Salad oil
2 tb Soy sauce
2 tb Sugar
2 ts White vinegar
1/2 ts Sesame oil
1/2 ts Ground red pepper
1 tb Green onion -- minced
1 tb Cilantro
Place chicken in a 2 qt pan with the onion, ginger, sherry, salt,
sugar, and water. Bring to a boil, cover and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to
handle. Strain broth and save for soup. Remove and discard skin
from chicken. Pull meat from bones, then pull meat in long shreds.
If made ahead, cover and chill.
Sauce:
Stir together peanut butter and salad oil until blended. Stir in
soy sauce, sugar, vinegar, sesame oil, red pepper, green onion, and
cilantro.
To serve, mound lettuce on a serving platter. Arrange shredded
chicken over lettuce. Drizzle peanut sauce over all.
