Chicken Packets With Eight Precious Condiments Recipe
Ingredients
| Boston lettuce leaves or leaf lettuce | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1/4 teaspoon ground Szechuan peppercorns | ||
| Ginger root slice | 1 , smashed | |
| Green onion | 1 , smashed | |
| 2 whole chicken breasts, skinned | ||
| 2 teaspoons black Dry Roasted Sesame Seeds | ||
| Rice vinegar | 1/3 Cup (16 tbs) (Sesame-Mustard Dressing:) | |
| Sesame seed oil | 2 Teaspoon (Sesame-Mustard Dressing:) | |
| Sugar | 3 Tablespoon (Sesame-Mustard Dressing:) | |
| Honey | 2 Tablespoon (Sesame-Mustard Dressing:) | |
| 1 teaspoon medium Japanese soy sauce | ||
| 2 teaspoons Dijon-style mustard | ||
| Salt | 1 Teaspoon (Sesame-Mustard Dressing:) | |
| Dash ground Szechuan peppercorns | ||
| 3/4 cup almond or vegetable oil | ||
| Roasted sesame seeds | 1 Tablespoon (Sesame-Mustard Dressing:) | |
| 1 recipe Spicy Vermicelli Snack | ||
| Green onions | 6 , shredded (Eight Precious Condiments:) | |
| Cilantro leaves | 1 Cup (16 tbs) (Eight Precious Condiments:) | |
| 1/2 cup toasted pine nuts, almonds or sunflower kernels | ||
| 1 medium-size red bell pepper, ends trimmed, seeded, ribs removed, cut in matchstick julienne strips | ||
| Alfalfa sprouts package | 1 (Eight Precious Condiments:) | |
| 1 European-style cucumber, ends trimmed, cut in half lengthwise, seeded, cut in matchstick julienne strips | ||
| 2 medium-size carrots, thinly sliced diagonally, cut in matchstick julienne strips | ||
Directions
Rinse and dry lettuce; refrigerate in zip-type plastic storage bags until needed.
In a medium-size round glass baking dish, combine wine, peppercorns, gingerroot and green onion.
Add chicken breasts, meat-side-down.
Let stand at room temperature 30 minutes.
In a wok or deep pot, bring about 4 cups water to a boil.
Place dish of chicken on a steamer tray.
Cover tray with foil; place over boiling water.
Steam chicken 20 minutes or until done.
Remove tray from heat.
Let chicken cool in marinade 1 hour.
Prepare Sesame-Mustard Dressing.
With fingers, shred chicken into a medium-size bowl.
Toss chicken with 2 to 3 tablespoons of Sesame-Mustard Dressing.
Pour remaining dressing into a serving bowl.
Mound chicken in middle of a serving platter.
Sprinkle with black Dry Roasted Sesame Seeds.
Arange Eight Precious Condiments around chicken.
Serve with lettuce.
Invite guests to place a small amount of shredded chicken in center of a lettuce leaf.
Top with small amounts of desired condiments.
Spoon on dressing and fold lettuce leaf, enclosing ingredients inside.
Eat like a taco.
Sesame-Mustard Dressing: In a blender or food processor fitted with the steel blade, process all ingredients except almond oil and Dry Roasted Sesame Seeds several seconds to blend.
With machine running, pour almond oil slowly through feed tube, processing just until dressing is emulsified.
In a medium-size bowl, combine dressing and sesame seeds.
Use at once or cover tightly and refrigerate until needed.
In a medium-size round glass baking dish, combine wine, peppercorns, gingerroot and green onion.
Add chicken breasts, meat-side-down.
Let stand at room temperature 30 minutes.
In a wok or deep pot, bring about 4 cups water to a boil.
Place dish of chicken on a steamer tray.
Cover tray with foil; place over boiling water.
Steam chicken 20 minutes or until done.
Remove tray from heat.
Let chicken cool in marinade 1 hour.
Prepare Sesame-Mustard Dressing.
With fingers, shred chicken into a medium-size bowl.
Toss chicken with 2 to 3 tablespoons of Sesame-Mustard Dressing.
Pour remaining dressing into a serving bowl.
Mound chicken in middle of a serving platter.
Sprinkle with black Dry Roasted Sesame Seeds.
Arange Eight Precious Condiments around chicken.
Serve with lettuce.
Invite guests to place a small amount of shredded chicken in center of a lettuce leaf.
Top with small amounts of desired condiments.
Spoon on dressing and fold lettuce leaf, enclosing ingredients inside.
Eat like a taco.
Sesame-Mustard Dressing: In a blender or food processor fitted with the steel blade, process all ingredients except almond oil and Dry Roasted Sesame Seeds several seconds to blend.
With machine running, pour almond oil slowly through feed tube, processing just until dressing is emulsified.
In a medium-size bowl, combine dressing and sesame seeds.
Use at once or cover tightly and refrigerate until needed.
Chef
