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A little goes a long way. This spicy sweet chicken goes well as a filling for mushu pancakes or as a topping of salads.

• 1 1/2 pounds bone-in chicken breasts

Char Siew seasoning:

• 2 teaspoons salt
  
• 1 1/2 teaspoons ginger, ground
  
• 1 1/2 teaspoons coriander, ground
  
• 1/2 teaspoon black pepper, ground
  
• 1/4 teaspoon star anise, ground
  
• 1 tablespoon corn starch

Stir Fry:

• Small amount peanut oil
  
• 1/4 cup onion, minced
  
• 3/4 cup Chinese or Korean stir-fry sauce
  
• 2 tablespoon brown sugar
  
• 1/2 cup chicken stock
  
• 2 tablespoons rice wine vinegar
  
• 1/2 teaspoon Chinese mustard
  
• 1/2 teaspoon Liquid Smoke

Preheat oven to 350 degrees. Combine the salt, ginger, coriander, black pepper and star anise in a small bowl.

Rub the chicken with the Char Siew seasoning and roast until the chicken is at 150 degrees internal temperature. Brush with some of the stir-fry sauce and continue cooking until the chicken reaches 175 degrees internal temperature.

Remove from oven. Cool and debone the chicken meat. Cut into very fine shreds. Dust the chicken with the cornstarch.

Stir-fry onions in peanut oil. Add the shredded chicken. Stir fry a few seconds. Add the rest of the ingredients and simmer until the chicken is tender and the sauce thickens.

Serves 4 to 6

Chef Christopher Sotkovsky

Thursday, January 16, 2003