Dinner Tonight: Chicken With Sichuan Peppercorn Paste Recipe

• 1 small roasted chicken, about 3 1/2 pounds, skin removed, meat removed from bones
• 2 cups iceberg lettuce, thinly sliced
• 1 teaspoon Sichuan peppercorns
• 1 tablespoons fresh ginger, peeled and minced
• 1/4 cup scallions, thinly sliced
• 3 tablespoons chicken stock
• 2 1/2 tablespoons dark soy sauce
• 2 tablespoons Chinkiang vinegar
• 2 tablespoons sesame seed paste (you can substitute tahini)
• 1 tablespoon Shaoxing wine
• 2 teaspoons sesame oil
• 1 teaspoon chili oil
• 1/4 cup scallions, thinly sliced
• 2 teaspoons peeled and minced fresh ginger
• 2 teaspoons peeled and minced garlic
• 2 tablespoons sugar
• 1/2 teaspoon salt

1. Using your fingers, shred the chicken into bite-sized pieces. You should have about 2 cups. Set aside.
2. Place all the ingredients for the Sichuan peppercorn paste in a mortar and pestle and crush until it is a coarse puree. Alternatively, you could place the ingredients in a small food processor and puree them.
3. Mix all the ingredients for the sauce together in a medium-sized bowl. Add the Sichuan peppercorn paste and stir well. Add chicken and toss well.
4. Place the chicken in the middle of a large plate. Ring with the sliced iceberg lettuce.

chicken, iceberg lettuce, peppercorns, fresh ginger, ubc, chicken stock, soy sauce, chinkiang vinegar, sesame seed paste, shaoxing wine, sesame oil, chili oil, ubc, fresh ginger, garlic, sugar, salt

Taken from www.seriouseats.com/recipes/2011/03/chicken-with-sichuan-peppercorn-paste-recipe.html (may not work)