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Hot And Sour Sesame Chicken In Lettuce Leaves

chicken - breast

2 slices ginger root
4 green onions; cut in 1-inch pieces, di
1/8 teaspoon Szechuan peppercorns
2 large whole chicken breasts; skinless, boneless
vegetable oil
1/4 pound won-ton wrappers; cut in 1/4-inch strips
2 medium carrots; finely julienned
1/2 large cucumber; finely julienned*
1 cup finely chopped Savoy cabbage
1/4 cup finely julienned pickled ginger
3 tablespoons toasted sesame seeds**
cilantro sprigs
8 large iceberg lettuce leaves
----VINAIGRETTE----
3 tablespoons pickled ginger juice
1 tablespoon rice vinegar
3 tablespoon sesame oil
1/4 teaspoon dried red chili flakes
1/2 teaspoon wasabi
1/4 cup vegetable oil
3 tablespoons low-sodium soy sauce
1 tablespoon sugar

*English cucumbers are preferable, but if you use regular ones, remove the seeds first. **To toast seeds: spread seeds on a baking sheet in a preheated 350ºF oven. Bake about 10 - 15 minutes, stirring once or twice until lightly browned. Half-fill a medium pot with cold water; add ginger, 1/4 of the green onion and peppercorns. Bring to a boil over high heat. Submerge chicken breasts in liquid; turn down heat; simmer 8 minutes. Cover pot rightly, turn off heat and let sit in pot another 10 minutes or until cooked. Drain chicken, discard liquid. Let cool. Shred chicken into long julienne strips. To make vinaigrette: Whisk together all ingredients. Shortly before serving, heat 1/2 inch vegetable oil in a skillet on high. Quickly fry won-ton strips to crisp golden brown (only a few seconds). Drain with slotted spoon on paper towel. Toss together the chicken, carrots, cucumber, cabbage, remaining green onions, pickled ginger, sesame seeds and the fried wonton strips, adding the vinaigrette at the end. After tossing to completely coat all ingredients, place a scoop of filling and cilantro sprigs into a lettuce leaf. Fold into a bundle to eat.

Contributor: Nathan Fong - Save-on-Foods' Appeal

Yield: 4 servings

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