Recipe

Classic Barbecued Spareribs Recipe

Print Recipe

Ingredients

Directions

Step #1 or you substitute 2 whole chili peppers, crushed.
Step #2 In a pot, poach the chicken breasts in a little boiling water for 10 mins until white and opaque.
Step #3 In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside.
Step #4 Remove the chicken breasts from the pot, drain & cool them.
Step #5 Slice them, then shred the slices into julienne pieces.
Step #6 In a mixing bowl, mix the sesame paste & green tea (or the peanut butter & sesame oil -- See NOTE).
Step #7 Add the vinegar & soy sauce; mix well.
Step #8 Add the peanut oil, scallion, ginger, cayenne pepper, sherry, red pepper, garlic, & the peppercorns.
Step #9 Mix all ingredients very well.
Step #10 Toss the chicken strips in this sauce, to coat.
Step #11 put in the fridge until 20 mins before serving.
Step #12 Pass the chicken & the lettuce leaves separately, & let each guest place a small portion of the chicken in the middle of a lettuce leaf & roll it up like an egg roll to eat using fingers.
Step #13 Makes 6 appetizer servings.
Step #14 NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer.
Step #15 Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea.
Step #16 This dish is served cold or at about room temp & can be made a day ahead.
Step #17 -- Verdi.
Enjoy the CLASSIC BARBECUED SPARERIBS recipe

Viewing CLASSIC BARBECUED SPARERIBS Receipe