* 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 Szechwan 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.
Recipe: "Chinese Appetizers" by Verdi Published by
Irene Chalmers Cookbooks, 1981
