Infinitely Long and Exceptionally Silly. Today we open Sesame, rejecting the sweet to concentrate on the savory. Whether unhulled, re-hulled or hull-less, we discuss seeds, sauce, paste and oil while wondering about Elmo’s gender and seed toasting techniques.




Serves 3 to 4
1 pound boneless, skinless chicken thighs
1/2 teaspoon rice wine
1/2 teaspoon soy sauce
1/2 teaspoon cornstarch
2 teaspoons minced ginger
2 tablespoons sliced scallions (plus sliced greens for garnish)
2 tablespoons peanut oil
For the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon Chinese sesame paste
1/2 teaspoon sugar
1 tablespoon toasted sesame seeds (plus more for garnish)
1 teaspoon toasted sesame oil
1. Trim the chicken of excess fat and cut it into 1/2-inch chunks. Stir together with the 1/2 teaspoon rice wine, 1/2 teaspoon soy sauce, and cornstarch. Set aside to marinate for 20 minutes. Stir the sauce ingredients together in a small bowl.
2. Heat the oil in a wok or large skillet over high heat until it begins to smoke. Add the chicken and stir-fry 3 to 4 minutes, stirring occasionally, until well-browned and cooked through. Stir in the ginger and scallions and cook until fragrant, about 30 seconds. Add the sauce ingredients and cook until the sauce is thickened and coats the chicken nicely, about 1 minute.
3. Off heat, stir in the sesame seeds and sesame oil. Garnish with additional sesame seeds and scallion greens and serve immediately with lots of rice.

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