Millionaire Chicken

• 24 ounces chicken breast or 1 chicken
• 2 cups leek tops cut in 3" pieces
• 2 ginger root slcs of
• 4 cups shantung cabbage shredded
• 2 tablespoons peanut oil
• 1 cup scallions chopped
• 1 teaspoon ginger root minced
• 1 teaspoon szechuan peppercorns
• 1 hot chili pepper Fresh, chop
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons honey
• 2 garlic minced
• 2 teaspoons hot sauce

1. *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
2. 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.
3. All prep., except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated.

chicken, ginger root slcs of, cabbage, peanut oil, scallions, ginger root, szechuan peppercorns, hot chili pepper, soy sauce, hoisin sauce, honey, garlic, hot sauce

Taken from www.yummly.com/recipe/Millionaire-Chicken-1664358 (may not work)