Szechwan Chicken Salad Submitted by Maddy Perron Serves 4 4 chicken breasts 1½ in. piece fresh ginger, peeled 3 large scallions ¼ C. salad oil 2 T. rice vinegar 1 t. Szechwan peppercorns, ground 1 T. hoisin sauce 1 T. honey 1 T. tamari or soy sauce ¼ C. peanuts or cashews (optional) 2 medium tomatoes, cut into wedges 1 head romaine lettuce Drops of hot, hot, hot vinegar (optional) ________________________________________ In large pot, put 2 qts. of water, a 1 in. piece of ginger, cut up, and 1 scallion cut up in 1" pieces. Bring to a boil, then add chicken breasts. Turn down heat and cook for 15 minutes, covered. Remove from heat and cool for ½ hour. Meanwhile, mince ½ inch piece of remaining ginger and cut remaining scallions into 1 in. pieces. Put these in a small pot with salad oil, vinegar, peppercorns, hoisin, honey, soy sauce, garlic and crushed nuts. Add hot, hot, hot vinegar, just a few drops. Heat gently. Pull chicken apart into long shreds. Toss with warmed sauce. Place romaine on platter, surround with tomato wedges and place chicken on romaine in center. Back to Newsletter May 2000