Title: Bang bang chicken (szechuan chicken salad)
 Categories: None
      Yield: 4 Servings
 
    275 g  Boneless, skinless chicken
           -breast
      1    Lettuce heart

MMMMM---------------------------SAUCE--------------------------------
      1 tb Sesame paste (tahini) or
           -Subst 1 Tbsp creamy peanut
           -butter mixed with:
      1 ts Sesame seed oil
      1 tb Light soy sauce
      1 tb Vinegar
      2 ts Chilli sauce
      1 ts Sugar
 
  (Recipe from: Taste of the Orient, Ed. Jeni Wright)
  
  Put the chicken in a saucepan and cover with cold water. Bring to the
  boil, then reduce the heat and simmer gently for 10 mins. Remove
  chicken from the pan, reserving the liquid. Beat the chicken with a
  rolling pin until soft, then pull the meat into shreds with your
  hands. Leave to cool.
  
  Cut the lettuce leaves into shreds and place on a serving dish.
  Arrange the chicken shreds on top.
  
  Mix the sauce ingredients with a few tablespoons of the reserved
  cooking liquid.* Pour evenly over the chicken. Toss the ingedients
  just before serving, or at the table.
  
  * I would let the chicken stock continue to simmer and reduce, then
  use the concentrated stock.