Recipe - Szechwan White Cut Chicken With Spicy Peanut

1 One half pound Chicken breasts
1 Whole green onion, cut in h
1 Quartersize slice of fresh
ginger, crushed with a cle
1 tablespoon Dry sherry
One half teaspoon Each salt and sugar
2 cup Water
1 cup Shredded iceberg lettuce
fresh cilantro
Peanut sauce
1 One half tablespoon Creamy peanut butter
2 One half tablespoon Salad oil
2 tablespoon Each soy sauce and sugar
2 teaspoon White vinegar
One half teaspoon Sesame oil
One half teaspoon Ground red pepper
1 tablespoon Each minced green onion &

Place chicken in a 2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini