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Ban-ban Ji (Beaten Chicken)

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      Title: BAN-BAN JI (BEATEN CHICKEN)
 Categories: Chicken, Appetizers, Chinese
      Yield: 6 Servings
 
      2 lb Chicken breast; poached &
           -shredded
      5 tb Ginger, fresh; finely
           -chopped
      7    Garlic clove; finely chopped
     12 tb Tahini
     12 tb Red oil
      4 ts Chinese vinegar
      4 tb Soy sauce
      3 tb Sugar
      1 ts Szechuan "flower" pepper
           -ground
      5 tb Sesame oil
 
  Poach the chicken breasts very gently, for about 20 minutes total.
  Leave them in the water to cool down. Shred them into matchstick
  sized pieces of chicken (you can decide whether it's big kitchen
  matches or little, book matches).
  
  Mix all the other ingredients in a kitchen blender or food processor
  until well-blended.  (This recipe, very minimally adapted from the
  book noted below, is a double recipe. My blender, all 650 watts of
  brute horsepower, had trouble moving the entire quantity once the
  lower part was well- blended -- it would have been better to have
  made this in two regular- sized batches, rather than one double-sized
  batch.)
  
  Serve the room-temperature sauce over the room-temperature chicken.
  (Obviously, can be prepared well ahead of time. Don't shred the
  chicken until at most a few hours before the meal, however, because
  it will dry out.)  Suggestion: spoon half the sauce over the chicken
  just before it's served; reserve the other half for people who want
  extra "zip" in their dish. Garnishes optional.
  
  Caution: direct from the cookbook, this produces a fairly spicy sauce
  to put on the chicken.  But for people who REALLY want a hot dish,
  you can add an almost arbitrary amount of red oil (pepper oil) to the
  dish, maybe just cutting back on the sesame oil or the soy sauce if
  you do so. I've had this dish so hot that my lips went numb -- best
  "bung-bung" (as it's usually spelled) chicken in the world!
  
                    Source: The Good Food of Szechuan, by Robert Delfs,
                            Kodansha Int'l, Tokyo
                            per Edward Rice
                            Fidonet COOKING echo
 
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