Ingredients

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 Tbsp. dry sherry
1/2 tsp. salt
1/2 tsp. sugar
2 C. water
1 C. shredded iceberg lettuce
Peanut Sauce:
1-1/2 Tbsp. creamy peanut butter
2-1/2 Tbsp. salad oil
2 Tbsp. each soy sauce and sugar
2 tsp. white vinegar
1/2 tsp. sesame oil
1/2 tsp. ground red pepper
1 Tbsp. minced green onion
1 Tbsp. fresh cilantro

Cooking Instructions

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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)