1/2 lb Boneless chicken breasts
-skinned 1 Egg white
1/2 ts Salt
2 ts Cornstarch
2/3 c Oil, preferably peanut
1 tb White sesame seeds
– (untoasted) ———————————–SAUCE———————————– 1 ts Dark soy sauce
1 ts Chinese black rice vinegar
-=OR=- Cider vinegar 1/2 ts Seame oil
1 ts Sugar
2 ts Rice wine or dry sherry
1/2 ts Roasted Sichuan peppercorns
– (optional) 2 ts Finely chopped scallions
CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in a wok or large skillet until moderately hot. Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let cool and serve at room temperature.