White Cut Chicken With Spicy Peanut Sauce
|Chicken breasts||1 1⁄2 Pound|
|Whole green onion||1 , cut in half|
|Ginger slice||1⁄4 , crushed with the side of a cleaver (Use Fresh Piece)|
|Dry sherry||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Shredded iceberg lettuce||3 Cup (48 tbs)|
|Peanut sauce||1 Tablespoon|
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar, and water.
Bring to a boil, cover, and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to handle.
Strain broth and save for soup.
Remove and discard skin from chicken.
Pull meat from bones, then pull meat in long shreds.
If made ahead, cover and chill.