1 chicken (2 to 3 lbs.)
1 head lettuce

GROUP A - SAUCE:

4 tbsp. soy sauce
2 tbsp. honey
1 clove crushed garlic
1/2 tsp. salt
1/4 tsp. MSG

GROUP B - WARM SAUCE:

3 tbsp. peanut or corn oil
2 scallions, chopped
4 slices ginger root, minced
1/2 tsp. Szechuen peppercorn, slightly crushed
1/4 tsp. crushed red pepper

Wash and clean chicken. Bring 3 quarts water to boil in large, deep pan. Submerge chicken in boiling water and continue boiling for 15 minutes. Turn off the flame and let chicken cool in water for at least 20 minutes before taking it out. Debone chicken and refrigerate.

Wash and arrange lettuce leaves on a large platter. Cut chicken into 1 x 2 inch pieces and arrange over lettuce. Pour the warm sauce (recipe follows) over the chicken and serve.

Group A Sauce: Combine ingredients of Group A sauce and let stand for at least 5 minutes.

Group B Sauce: In a small pan over a low flame heat ingredients for about 3 minutes. Then add ingredients from Group A and heat for another minute or so.

NOTE: Chicken may be roasted or barbequed for an even better flavor!