Chicken with Sichuan Peppercorn Paste

Ingredients

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

Directions

1. Pull the chicken apart with your fingers into small, bite-sized shreds. You should end up with about 2 cups. Put it aside for the moment.
2. Add all the Sichuan peppercorn paste ingredients to a mortar and pestle, then pound and grind them into a rough puree. If you prefer, use a small food processor and puree the mixture there instead.
3. In a medium-sized bowl, combine all the sauce ingredients. Stir in the Sichuan peppercorn paste until everything is well blended, then add the chicken and toss until the pieces are thoroughly coated.
4. Arrange the chicken in the center of a large plate. Scatter the sliced iceberg lettuce around it in a ring.