24 oz Chicken breast;or 1 chicken 2 c Leek tops;cut in 3" pieces 2 Slices of ginger root 4 c Shantung cabbage;shredded
SAUCE A:
2 tb Peanut oil 1/3 c Scallions;chopped 1 ts Ginger root;minced 1/2 ts Szechuan peppercorns* 1 Fresh hot chili pepper;chop
SAUCE B:
2 tb Dark soy sauce 1 tb Hoisin sauce 2 ts Honey 2 cl Garlic; minced 2 ts Hot sauce *Measured after being ground in pepper mill. Rinse chicken breasts in water. Bring 2 qts. water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breats, cover, and cook over high flame for 15 minutes. Turn off heat and allow chicken breats to cool in water for 45 min., leaving the cover askew. Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts, well covered, until cold. Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan, mix together ingred. for Sauce A. In a small bowl, Mix together ingred. for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep., except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree.