Chicken Szechuan-Style With Sesame Paste Recipe

2 pcs. Skinless and boneless Whole chicken beasts
1/2 tsp. Cayenne pepper
2 1/2 tsps. Soy sauce
2 tsps. Red pepper, crushed OR 2 pcs. Crushed whole pieces chili peppers
2 tbsps. Szechuan peppercorns
3 tbsps. Green tea
4 tbsps. Sesame paste
1 chopped Scallion (the white part is to be used)
2 tbsps. Wine vinegar
3 Slices minced ginger (fresh)
3 tbsps. Peanut oil
10 finely minced mls. Garlic
1 1/2 tbsps. Shaoshing wine or Dry sherry
Lettuce leaves

Inside a big pot, cook by poaching breasts of chicken with a small amount of boiling water for about 10 mins. until they turn opaque and white. On a deep pan for frying, toast Szechuan peppercorns on moderate flame then afterwards grind or crush them and set them aside.

Take chicken out of your pot and drain them and allow to cool. Slice chicken & shred slices in julienne style strips.

On a bowl, mix together green tea & sesame paste then add in soy sauce and vinegar then blend them well together. Next, add in peanut oil, toasted peppercorns, cayenne, sherry, garlic, scallions, ginger and red pepper and mix them all inside the bowl well.

Place the strips of chicken into the bowl of sauce and make sure to evenly coat the strips.

Place inside the refrigerator for storage and take them out 20 mins. prior to serving them up.

Pass chicken mixture and lettuce separately to your guest and allow them to place a little chicken portion into the center of lettuce then roll the pieces up resembling that of an egg roll and eat with your fingers.

This recipe makes around 6 portions as appetizers.