PON PON CHICKEN

1 Chicken (2 ½ to 3 pounds), cut into serving pieces
3 tablespoons Sesame paste
2 tablespoons Brewed tea
1 tablespoon Hot oil
1 teaspoon Salt, or to taste
2 teaspoons Sugar
3 tablespoons Chopped scallions, green part included
2 ½ tablespoons Light soy sauce
2 teaspoons Sesame oil
1 to 1 ½ tablespoons Coarsely chopped garlic
2 tablespoons Red wine vinegar
1/3 cup Peanut, vegetable, or corn oil
2 teaspoons Szechwan peppercorns
Cilantro

• Poach chicken. Cool and cut into bite size pieces.
• Stir hot tea into sesame paste. Add hot oil and stir.
• Add salt to oil.  Bloom peppercorns, grind, and add to finish sauce.
• Pour sauce over chilled chicken. Garnish with cilantro and serve

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