Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken beasts, 3 Slices fresh ginger, minced
Skinned and boned 1 Scallion (white part only),
2 tb Szechuan peppercorns Chopped
4 tb Sesame paste 1 cl Garlic, minced fine
3 tb Green tea 1 1/2 tb Dry sherry or
2 tb Wine vinegar Shaoshing wine
2 1/2 ts Soy sauce 1/2 ts Cayenne pepper
3 tb Peanut oil Lettuce leaves
2 ts Crushed red pepper *

* or you substitute 2 whole chili peppers, crushed. In a pot, poach the
chicken breasts in a little boiling water for 10 minutes until white and
opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate
heat, then crust or grind them; set aside. Remove the chicken breasts from
the pot, drain and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame paste and green tea
(or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients
very well. Toss the chicken strips in this sauce, to coat. Refrigerate
until 20 minutes before serving. Pass the chicken and the lettuce leaves
separately, and let each guest place a small portion of the chicken in the
middle of a lettuce leaf and roll it up like an egg roll to eat using
fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to thin the sesame seed
paste,
but you may substitute chicken broth, or simply water, if you prefer.
Another substitution you may make if you wish is peanut butter for the
sesame seed paste along with sesame oil instead of green tea.
This dish is served cold or at room temperature and can be made a day
ahead . -- Verdi

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