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| Chicken
with Cold-Tossed Beansprouts (Szechuan) |
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| 1 teaspoon wine
vinegar 2 teaspoons sesame oil 1 1/2 teaspoons sugar pinch of MSG 225 g (8 oz) beansprouts, blanched in boiling water and refreshed 2 cooked chicken breasts, cut into matchstick shreds 1 1/2 tablespoons sesame paste or peanut butter 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 spring onion, finely chopped 1 slice root ginger, peeled and finely chopped 1 garlic clove, crushed 1 tablespoon red chilli oil 1. Mix together the vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sugar and MSG. Toss the beansprouts in this mixture. Place on a serving dish and arrange the chicken meat on top. 2. In a bowl mix together the sesame paste, soy sauce, remaining sugar, remaining sesame oil, Worcestershire sauce, spring onion, ginger and garlic. Spoon this over the chicken and then sprinkle on the red chilli oil. Serve this dish cold. |
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