Chicken Szechwan-Style With Sesame Paste

skinned and boned 2 tb Szechwan peppercorns 4 tb Sesame paste 3 tb Green tea 2 tb Wine vinegar 2 1/2 ts Soy sauce 3 tb Peanut oil 2 ts Crushed red pepper * 3 sl Fresh ginger, minced 1 Scallion (white part only), -chopped 1 Clove garlic, minced fine 1 1/2 tb Dry sherry or Shaoshing wine 1/2 ts Cayenne 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 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