Prep 20 mins
Cook 1 hr 5 mins
this is an asian classic. spicy, chicken, great cold or hot. can be served as an appetizer or even the main dish.
- 2 lbs chicken breasts
- 5 tablespoons ginger
- 7 garlic cloves
- 12 tablespoons tahini
- 12 tablespoons oil
- 4 teaspoons vinegar
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 1 teaspoon pepper
- 5 tablespoons sesame oil
- Poach the chicken breasts very gently, for about 20 minutes total.
- Leave them in the water to cool down. Shred them into matchstick.
- sized pieces of chicken (you can decide whether it's big kitchen.
- matches or little, book matches).
- Mix all the other ingredients in a kitchen blender or food processor.
- until well-blended. (This recipe, very minimally adapted from the.
- book noted below, is a double recipe. My blender, all 650 watts of.
- brute horsepower, had trouble moving the entire quantity once the.
- lower part was well- blended -- it would have been better to have.
- made this in two regular- sized batches, rather than one double-sized.
- Serve the room-temperature sauce over the room-temperature chicken.
- (Obviously, can be prepared well ahead of time. Don't shred the.
- chicken until at most a few hours before the meal, however, because.
- it will dry out.) Suggestion: spoon half the sauce over the chicken.
- just before it's served; reserve the other half for people who want.
- extra "zip" in their dish. Garnishes optional.
- Caution: direct from the cookbook, this produces a fairly spicy sauce.
- to put on the chicken. But for people who REALLY want a hot dish,.
- you can add an almost arbitrary amount of red oil (pepper oil) to the.
- dish, maybe just cutting back on the sesame oil or the soy sauce if.
- you do so. I've had this dish so hot that my lips went numb -- best.
- "bung-bung" (as it's usually spelled) chicken in the world!