1/2 c. sake or unseasoned rice vinegar
1/2 tsp. salt
3 whole chicken breasts (about 1 lb. each), skinned, boned and split
1 sm. head iceberg lettuce (about 1 1/4 lbs.), separated into leaves, rinsed and crisped
About 1/3 c. reduced-sodium soy sauce
1 tbsp. prepared horseradish
3 c. hot cooked brown or white rice
1/2 c. slivered green onions (including tops)
Lemon wedges

In a medium-size bowl, mix sake and salt until salt is dissolved. Add chicken, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Lift out chicken, discarding marinade, and arrange, thickest ends toward outside, in a single layer on a 10 to 11-inch round non-metal plate or dish. Cover with wax paper or foil and set on a rack in a pan above 1 inch boiling water. Cover and steam over high heat until meat in thickest part is no longer pink; cut to test (about 12 minutes).

Meanwhile, place 1 or 2 large lettuce leaves on each of 6 plates. Finely shred remaining lettuce and mound on leaves. Divide soy sauce among 6 tiny dipping bowls; add 1/2 teaspoon of the horseradish to each and place bowls on plates.

Cut chicken crosswise into 1/2-inch-wide strips. Spoon rice and chicken on lettuce. Sprinkle with onions and add lemon. To eat, squeeze lemon into soy mixture and dip chicken into sauce. Or, tear lettuce leaves into sections and fill with chicken, rice, and shredded lettuce. Season with sauce and eat out-of-hand. Makes 6 servings.