subject: Sweet Sesame Chicken with Steamed Rice [print this page] Ingredients Ingredients
3 whole boneless chicken breasts
Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken
1/2 cup water
1 cup chicken broth
1/8 - 3/4 cup vinegar (depending on how sweet you want the sauce; for a sweeter sauce reduce the amount of vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
Preparation
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep- frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.
Serve the Sesame Chicken with rice.
Serves 3 - 4, or 5 - 6 as part of a multi-course meal.
Serve with steamed rice, as per below.
STEAMED PLAIN RICE
Ingredients
3 c. long grain rice (basmati)
8 c. water
2 tbsp. salt
3/4 c. melted butter
1/2 tsp. ground saffron (dissolved in 2 tbsp. hot water)
2 tbsp. yogurt (optional)
Preparation
Clean and wash 3 cups of rice in cold water.
Bring 8 cups of water and 2 tablespoons salt to boil. Pour the rice into the pot. Boil briskly for 6 minutes. Drain rice in a colander and rinse in lukewarm water.
In the same pot - heat 1/2 of butter, 2 tablespoons water, a drop of dissolved saffron and yogurt.
Take one spatula full of drained rice at a time and gently place it in this pot, mounding it in the shape of pyramid.
Dissolve the remaining butter in 2 tablespoons hot water and pour over the rice. Place a clean dish towel over the pot and cook firmly with lid to prevent steam from escaping. Cook 10 minutes over medium heat and 50 minutes over low heat. Remove from heat.
Allow to cool for 5 minutes - on a damp surface without opening. Put 2 tablespoons of rice in a dish, mix with remaining saffron and set aside for use as garnish.
Gently taking one spatula full of rice at a time, place it in an oval serving platter without disturbing the crust. Mount the rice in the shape of a cone. Sprinkle the saffron-flavored rice over the top and serve.
