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Recipe Name: Sesame Chicken (ji Mah Gai See)-new Chinese Cookbook Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/24/2014
Base: Comments:
Course: Entrees  
Preparation Time:
Number of Servings: 4

4 Cup(s) Cold water
2 Scallions, cut crosswise
1 Ginger, 1/4 inch thick
3/4 Pound(s) Chicken cutlet, whole
1 Tablespoon(s) Light soy sauce
1 Teaspoon(s) White vinegar
1 Teaspoon(s) Shao-Hsing wine, or sherry
2 Teaspoon(s) Sesame oil
1/2 Teaspoon(s) Sugar
2 Tablespoon(s) Chicken broth
2 Tablespoon(s) Scallions, thinly sliced
1 1/2 Teaspoon(s) Sesame seeds, black
2 Cup(s) Iceberg lettuce, shredded
Put cold water, ginger and scallions in a large pot and bring to a
boil. Boil 3 minutes. Add the chicken cutlet, bring to a boil and boil
for 2 minutes. Turn off heat, cover and allow to cool to room temp. 2.
Remove chicken from pot, place on a chopping board and hit smartly
with the broad side of a cleaver to break the fabric of the meat.
Shred the meat with your hands. 3. Place the shredded meat in the bowl
with the sauce * mix together well. Add the sliced scallions and mix
well again. Reserve. 4. Dry-roast the sesame seeds by heating a wok
for 30 to 45 seconds over high heat, then lower the heat, pour in the
seeds and toast, stirring, until they are golden brown. Remove them
from the wok, allow them to cool, then pour into the bowl with the
chicken and sauce. Prepare a serving dish by making a border of the
shredded lettuce. Pour the chicken into the center of the dish and
serve immediately. Source: New Chinese Cookbook, by Eileen Yin-Fei Lo,
Viking Press, 1988 Recipe by: New Chinese Cookbook Posted to MC-Recipe
Digest V1 #590 by (The Meades) on Apr 28,

Nutrition (calculated from recipe ingredients)
Calories: 44
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 287.7mg
Potassium: 149.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.6g
Protein: 2.3g

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