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1 whole skinless chicken breast
1/4 c. sherry
1 tbsp. sugar
1 tbsp. soy sauce
1 c. white vinegar
Abundant black pepper
Sesame oil
Tabasco, to taste
Lettuce leaves
Lemon wedges

Simmer chicken breast in chicken stock or water just until cooked through, about 10 to 15 minutes. Cool (do not chill), bone and using fingers, shred and tear into chunks. Place in bowl and pour sherry, soy sauce, and vinegar over chicken. The liquid should cover chicken; if not, add additional vinegar and let sit for 10 minutes.

Drain chicken, place on a bed of lettuce leaves. Cover with lots of black pepper, a sprinkling of sesame oil, and several dashes of Tabasco. Serve immediately with lemon wedges. Serves 1 to 2.

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