Neighborhood had another party last night and this is the appy I took - turned out very good! It's a C.I. recipe that was in a newsletter -
![[Image: sesamechix.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/CATERING/sesamechix.jpg)
1 lb. boneless, skinless chicken breasts, cut in 2" pcs.
1/4 c soy sauce
2 T. grated fresh ginger
2 cloves garlic, minced
1/4 c hoisin sauce
1/4 c sesame seeds
4 scallions, chopped fine
oven to 400 F. - oven rack to upper-middle.
Combine chicken pcs. with the soy, ginger, & garlic in a bowl. Cover & refrigerate 15 min.
Thread chicken onto wooden skewers, brush with hoisin sauce, & sprinkle with sesame seeds. Place on baking sheet and cover exposed skewer ends with foil to keep from burning. (I did't skewer mine, I just put the pcs. of chix on the b. sheet and baked them, then threaded them (1 pc. per skewer) as I plated - worked well and was much easier)
Bake till chicken is cooked thru - about 20 min.; sprinkle with scallions & serve.
Martin Yan has a Sweet & Sour Shredded Carrot dish that I tossed with some napa cabbage also and used for the 'bed' for the chicken - was a very good combination.
3/4 c rice vinegar
1/2 c water
1/2 c sugar
1/4 tsp. salt
3 c shredded carrots (I used 2 carrots plus a quarter head of cabbage, shredded)
1 T. fish sauce
In small pan, combine the vinegar, water, sugar & salt; bring to boil. remove from heat & stir till sugar dissolves.
Place carrots in a heatproof bowl & pour the hot vinegar mixture over them (I waited till this was cool to add the cabbage). Add the fish sauce, stir to combine, and let cool.
Will keep up to a month.
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I'll certainly do this one again!
1 lb. boneless, skinless chicken breasts, cut in 2" pcs.
1/4 c soy sauce
2 T. grated fresh ginger
2 cloves garlic, minced
1/4 c hoisin sauce
1/4 c sesame seeds
4 scallions, chopped fine
oven to 400 F. - oven rack to upper-middle.
Combine chicken pcs. with the soy, ginger, & garlic in a bowl. Cover & refrigerate 15 min.
Thread chicken onto wooden skewers, brush with hoisin sauce, & sprinkle with sesame seeds. Place on baking sheet and cover exposed skewer ends with foil to keep from burning. (I did't skewer mine, I just put the pcs. of chix on the b. sheet and baked them, then threaded them (1 pc. per skewer) as I plated - worked well and was much easier)
Bake till chicken is cooked thru - about 20 min.; sprinkle with scallions & serve.
Martin Yan has a Sweet & Sour Shredded Carrot dish that I tossed with some napa cabbage also and used for the 'bed' for the chicken - was a very good combination.
3/4 c rice vinegar
1/2 c water
1/2 c sugar
1/4 tsp. salt
3 c shredded carrots (I used 2 carrots plus a quarter head of cabbage, shredded)
1 T. fish sauce
In small pan, combine the vinegar, water, sugar & salt; bring to boil. remove from heat & stir till sugar dissolves.
Place carrots in a heatproof bowl & pour the hot vinegar mixture over them (I waited till this was cool to add the cabbage). Add the fish sauce, stir to combine, and let cool.
Will keep up to a month.
-----
I'll certainly do this one again!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
