Chicken Szechuan-Style With Sesame Paste

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