2 1/2 lbs. tomato, quartered
2 slices ginger, 1/4 inch thick
1/2 tsp. salt
1/4 tsp. sesame oil
1 lg. carrot
12 green bens
Butter, melted
6 half chicken breasts, boned & skinned
1 tbsp. dried sage, crumbled
1/2 c. all-purpose flour
1/2 c. cornstarch
Vegetable oil for deep frying

FOR SAUCE: Combine tomatoes and ginger in large saucepan over low heat. Cover and cook, stirring and mashing with back of spoon, until tomatoes are very soft and liquid is almost completely evaporated, about 40 minutes. Remove ginger and set aside. Puree tomatoes in food mill or sieve, pressing with back of spoon to extract all pulp. Return to saucepan. Add ginger and simmer gently over low heat until thickened and reduced to about 1 1/3 cups. Blend in 1/2 teaspoon salt and sesame oil. Adjust seasoning. Discard ginger pieces. Let cool to room temperature.

Cut carrots into 2 1/2 x 1/4 inch julienne. Trim and cut beans into 2 1/2 inch lengths. Blanch carrot and green beans in boiling salted water, about 1 minute. Plunge into cold water to stop cooking process. Drain and set aside.

Lightly coat 2 sheets of waxed paper with melted butter or oil. Place chicken breast halves between oiled sides of paper and pound gently until almost transparent, (about 1/16-inch thick). Season with salt. Roll 2 beans and 1 carrot stick in each chicken breast half; secure with unwaxed dental floss or string. Place water in steamer or in large saucepan to 1 inch from rack. Add sage to water. Place over high heat and bring to a boil. Meanwhile, mix flour and cornstarch on large plate. Arrange rolls on steamer rack, spacing evenly. Cover and steam 1 minute. Discard string or floss. Immediately dredge rolls in flour mixture. Cool to room temperature. Pour oil into heavy-bottomed large skillet to depth of 2 inches and heat to 350 degrees. Add chicken (in batches if necessary; do not crowd) and fry until lightly browned on all sides, 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Cut each roll into 1/2 inch thick slices. Serve immediately. Pass sauce separately. Serves 6.