SESAME IN CHINESE RECIPES

Steps:

• Cut chicken breast into 1 inch strips or bite size pieces.
• Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
• Cook chicken for about 6 minutes or until no longer pink.
• Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
• Whisk until no corn starch lumps appear.
• Pour sauce mixture into skillet with chicken.
• Cook until sauce thickens slightly.
• You can add more water if sauce is too thick.
• Sprinkle with sesame seeds.
• Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
• Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.

Steps:

• Start by roasting your sesame seeds. Place a non-stick pan on a medium-high heat and, when hot, add all the sesame seeds. Toast the seeds, moving them about regularly with a spoon. You should hear a bit of sizzling and popping after a few minutes - keep a close eye and keep moving them with a spoon at this point, as they can burn quite quickly if ignored. Once the seeds have darkened slightly and smell toasty (it took me about 5 minutes to reach this point), take them off the heat to cool for a minute or two.
• Once the seeds have cooled slightly, tip them into a food processor and blend on the highest setting until you can see that most of the seeds have broken up. Then with the motor still running, slowly drizzle in the neutral oil. It should incorporate and begin to form a smooth, oily paste.
• Once all of the neutral oil has been added, boost the sesame flavour and season by adding in the sesame oil and salt.
• Give one final blend to incorporate and then taste for seasoning and consistency. The paste should be slightly salty and strongly aromatic from the sesame. The consistency is personal preference. My favourite bowl of Taiwanese cold noodles had a slightly rustic texture, but if you want it smoother, just run the motor for a bit longer.
• Pour the final paste into a clean jar (preferably sterilized) and keep refrigerated. Under these conditions, the paste should last for at least a month (most likely longer - but always check before using!).