2 pounds chicken breast
2-4 green onions
2 slices ginger root
2 tablespoons sesame paste (often called Tahini, is generally available
at any good market. You may substitute creamy peanut butter if you
wish.)
2 tablespoons water
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons chopped green onion
1 teaspoon red wine vinegar
2 teaspoons sugar
1 teaspoon hot oil (Hot chili oil is generally available. You can make
your own simply by heating a quarter cup of good cooking oil with 2-3
dried hot peppers)
1/2 teaspoon salt
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 teaspoon ground Szechuan pepper (from any Asian market, and in
Hollister at Dorothy McNett's Place)
for the garnish:
5-6 lettuce leaves
1 cucumber, sliced thin
Steam the chicken or cook in boiling water with the ginger and green
onions for thirty minutes. Discard the ginger and green onions. Put the
chicken under cold water for about 1 minute so the chicken will be firm.
Remove the meat form the bones and cut into strips 3/4 inch thick by 1/4
inch wide by 1 inch long. Mix the sesame paste with the water, then add
the remaining ingredients and mix well. Arrange lettuce leaves on a
serving plate. Pile the shredded chicken in the center and garnish the
periphery with the cucumber. Pour the sauce over the chicken. Toss
lightly when serving.
