---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Appetizers, Chinese
       Yield: 6 servings
       2    Whole chicken beasts,
            Skinned and boned
       2 tb Szechuan 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    Slices fresh ginger, minced
       1    Scallion (white part only),
       1 cl Garlic, minced fine
   1 1/2 tb Dry sherry or
            Shaoshing wine
     1/2 ts Cayenne pepper
            Lettuce leaves
   *  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