1 1/2 lb Chicken breasts
1 Whole green onion, cut in
-half
1 Quarter-size slice of
-fresh ginger, crushed
-with a cleaver
1 tb Dry sherry
1/2 ts Salt
1/2 ts Sugar
2 c Water
1 c Shredded iceberg lettuce
Peanut sauce -
1 1/2 tb Creamy peanut butter
2 1/2 tb Salad oil
2 tb Each soy sauce and sugar
2 ts White vinegar
1/2 ts Sesame oil
1/2 ts Ground red pepper
1 tb Minced green onion
1 tb Fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt,
sugar and water. Bring to a boil, cover and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to
handle. Strain broth and save for soup. Remove and discard skin from
chicken. Pull meat from bones, then pull meat in long shreds. If made
ahead, cover and chill.
Sauce - Stir together peanut butter and salad oil until blended.
Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green
onion and cilantro.
To serve, mound lettuce on a serving platter. Arrange shredded
chicken over lettuce. Drizzle peanut sauce over all.
