1/2 chicken (about 1 lb.)
10 sm. green bean sheets
1 green bamboo shoot (or cucumber)
1/2 tbsp. ginger, minced
1/2 tbsp. garlic, minced
1/2 tsp. brown peppercorn powder
1/2 tsp. salt

SEASONING SAUCE:

2 tbsp. sesame seed paste
3 tbsp. soy sauce
1 tbsp. brown vinegar
1 tbsp. sesame oil
1 tbsp. hot red pepper
Oil
2 tbsp. sugar
1 tsp. brown peppercorn
Oil (optional)

Boil water in a large pot, add chicken and cook for 20 minutes. Take chicken out, let cool. Slice the peeled green bamboo shoots or cucumber into small slices, soak with salt about 10 minutes, squeeze and lay on plate. Cut bean sheets into 1/2 inch wide and soak in cold water a few minutes. Lay on top of bamboo shoots.

Remove big chicken bones, then cut meat into pieces 1 1/2 inches long and thickness of pencil, place on top of bean sheets and sprinkle with peppercorn powder, ginger and garlic.

Mix the sesame seed paste with soy sauce, then add sesame oil, vinegar, hot oil, and sugar in a small bowl, serve with chicken (pour the seasoning sauce over the chicken and mix carefully on table before eating).