Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 oz Chicken breast;or 1 chicken
2 c Leek tops;cut in 3" pieces
2 Slices of ginger root
4 c Shantung cabbage;shredded

--------------------------SAUCE A-------------------------------
2 tb Peanut oil
1/3 c Scallions;chopped
1 ts Ginger root;minced
1/2 ts Szechuan peppercorns*
1 Fresh hot chili pepper;chop

--------------------------SAUCE B-------------------------------
2 tb Dark soy sauce
1 tb Hoisin sauce
2 ts Honey
2 cl Garlic; minced
2 ts Hot sauce

*Measured after being ground in pepper mill. Rinse chicken breasts in
water. Bring 2 qts. water to a boil in a saucepan with a
tight-fitting lid. Add leek tops and 2 slices ginger. Bring water
back to a boil. Add whole chicken breats, cover, and cook over high
flame for 15 minutes. Turn off heat and allow chicken breats to cool
in water for 45 min., leaving the cover askew. Lift chicken breats
out of saucepan and let them drain in a strainer set over a bowl for
20-30 minutes. Refrigerate chicken breasts, well covered, until cold.
Remove skin and bone, then pull chicken meat apart into coarse shreds
with fingers. Refrigerate until ready to use. Shred Shantung cabbage
and refrigerate. In a sm. saucepan, mix together ingred. for Sauce A.
In a small bowl, Mix together ingred. for Sauce B. In a lg. bowl mix
together the chilled cabbage and chicken. Heat Sauce A until it
bubbles, then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces
over chicken and cabbage just before serving. Mix well and serve
immediately. All prep., except shredding cabbage, can be done a day
ahead. Cabbage can be shredded early in the day and then
refrigerated. Makes an excellant lunch entree. Can be served as an
appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This
is thought of as a salad. Think of the sauces as the dressing.
Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings
if served alone; 8 servings if served with appetizers; 2 to 3
servings if served as entree.

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