Chinese Sesame Limas Recipes

CHINESE RESTAURANT-STYLE SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
• In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

CHINESE SESAME LIMAS

Steps:

• Remove limas from package and let defrost a little and separate them with your fingers.
• Heat a skillet over high heat until hot; add the peanut oil, swirl, heat for 30 seconds.
• Scatter in the beans; stir-fry briskly for 30 seconds until the color turns icy green.
• Sprinkle in the salt and sugar and stir rapidly for another 30 seconds to season them evenly.
• Add the stock or water, even out the beans, turn heat to medium-low to maintain a strong simmer.
• Cover (but leave the cover ajar so the liquid will concentrate) and simmer for about 5 minutes.
• Uncover, turn heat high and stir rapidly until the remaining liquid has evaporated.
• Add the sesame oil, stir to distribute evenly and pour into serving dish.

CHINESE SESAME DOUGHNUTS

Steps:

• Mix sugar and water together in a small bowl until melted. Let cool, at least 15 minutes. Add egg; mix until combined.
• Combine 2 cups plus 2 tablespoons flour, baking powder, and baking soda in a large bowl. Mix in sugar-egg mixture and 2 tablespoons oil with a wooden spoon. Knead by hand until dough sticks together, adding 1 teaspoon water at a time if too dry. Wrap dough in plastic wrap; let rest for 30 minutes.
• Unwrap dough and place on a lightly floured work surface. Roll out into long tubes. Cut tubes into small pieces and roll pieces into balls about 1/2-inch wide.
• Spray balls lightly with water. Place sesame seeds in a shallow dish. Dip dough balls into the sesame seeds and roll to press in the seeds.
• Heat deep-frying oil in a large saucepan over high heat. Add dough balls; reduce heat to low. Cook, turning occasionally, until lightly golden brown, 4 to 6 minutes. Drain on paper towels.