cold poached chicken with hot, spicy sesame peanut sauce Adapted this from a recipe I found years ago...
- 1 -1 1⁄2 lb boneless cold poached chicken (see below)
for the sauce
- 2 tablespoons sesame seeds
- 2 1⁄2 tablespoons creamy peanut butter
- 2 1⁄2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon vinegar
- 1 teaspoon chili sauce (or more to taste, sriracha or sambal oeleck.)
- if unavaiable Tabasco sauce or crushed red pepper flakes
- fresh ground black pepper
- set aside 3 sliced scallion (or more)
- First take 1 or 1 1/2 lb boneless chicken parts (thighs and breasts are great). Put in a large pot, cover with cold water, bring to a boil, then boil about two of three minutes, then remove from heat and cool. Keep cold until use.
- Place sesame seeds in a small shallow pan and toast over low heat until they begin to turn golden. Set aside.
- In a small bowl, cream together the peanut butter with about 1 tbsp sesame oil until smooth. Add the remaining ingredients one at a time, stirring as you go. Taste for heat and adjust according to taste.
- Slice chicken and place on serving dish.
- Spoon sauce over chicken.
- scatter sesame seeds and scallions on top.