1 (3 lb.) chicken
1 head iceberg lettuce
1 tsp. rice vinegar
1/4 c. soy sauce
3 tbsp. honey (3 oz.)
1/2 tsp. salt
2 tbsp. peanut oil
1/2 tsp. garlic, minced
1/2 tsp. ginger, minced
2 scallions, minced
1/2 tsp. szechuan peppercorns, crushed
1/4 tsp. red pepper, crushed

Immerse chicken in boiling water for 15 minutes. Let stand in water off stove, for additional 30 minutes. Cool and bone. Combine vinegar, soy, honey, salt. Heat oil. Add vegetables and peppers, stir over high heat. Pour in the sauce. Remove from heat. Arrange pieces of lettuce on platter with chicken on top. Eat by placing a piece of chicken in a piece of lettuce and dip into sauce. Great summer buffet dish or hors d'oeuvres.