Szechwan White Cut Chicken with Spicy Peanut Sauce Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart 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 well 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.
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart 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 well 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.
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
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