Szechwan white cut chicken with spicy peanut

3 Servings

Ingredients

Quantity Ingredient
1½ pounds Chicken breasts
1 Whole green onion, cut in h
1 Quarter-size slice of fresh ginger, crushed with a cle
1 tablespoon Dry sherry
½ teaspoon Each salt and sugar
2 cups Water
1 cup Shredded iceberg lettuce fresh cilantro Peanut sauce -
1½ tablespoon Creamy peanut butter
2½ tablespoon Salad oil
2 tablespoons Each soy sauce and sugar
2 teaspoons White vinegar
½ teaspoon Sesame oil
½ teaspoon Ground red pepper
1 tablespoon Each minced green onion &

Directions

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.

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