- 1 lb cooked chicken breast
- 6-8 scallions, white parts only
- 1 tbsp white sugar
- salt to taste
- 1 tbsp light soy sauce
- 1 tbsp Chinkiang or black Chinese vinegar
- 3 tbsp well-blended Chinese sesame paste
- 1 tbsp sesame oil
- 2 tbsp chili oil with chili flakes
- 1/2-1 tsp Sichuan peppercorns, roasted and coarsely ground
- 3 tbsp toasted sesame seeds
DirectionsCut the chicken into slivers about 1/2-inch wide. (if you want to be really authentic, hit it a few times with a rolling pin to loosen the fibers and then tear the flesh into shreds by hand).
Cut the scallions into sections and then slice lengthwise into fine slivers. Put them in a bowl of cold water to refresh.
Stir the sugar and salt in the soy sauce and vinegar until dissolved. Gradually stir in the sesame paste to make a smooth sauce. Add the other ingredients, except the sesame seeds. Mix well.
Shortly before serving, drain the scallions and pile them neatly in the center of your serving dish. Lay the chicken slivers on top of them. Pour over the prepared sauce.
At the last minute, sprinkle with the sesame seeds.