1 lg. fryer
3 tbsp. toasted sesame seeds
Lettuce

SAUCE GROUP A (mix only) :
4 tbsp. soy sauce
2 tbsp. honey
1/4 tbsp. Ajinomoto
1 clove garlic, crushed
1/2 tsp. salt

SAUCE GROUP B (mix and heat 3 minutes) :
3 tbsp. peanut oil
2 green onions, chopped
4 fresh ginger, minced
1/2 tsp. Szechwan pepper
1/4 tsp. red pepper, crushed

Wash and clean chicken. Boil water in deep pan. Put in chicken and continue to boil 15 minutes. Turn off flame and let chicken cool in water for at least 20 minutes. Remove all bones and arrange neatly. Refrigerate lined platter with chopped lettuce. Cut chicken into nice serving pieces and arrange on platter.

Combine Group A sauce mixture in bowl and let stand for 5 minutes and pour on chicken.

In small pan, heat Group B sauce for 3 minutes. Pour warm sauce over chicken and garnish with sesame seeds and parsley (optional).