INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 108
Total Fat: 12.5g
Cholesterol: 0mg
Sodium: 196.7mg
Potassium: 186mg
Carbohydrates: 4.9g
Fiber: 2g
Sugar: <1g
Protein: 3.6g