3/4 lb Skinless chicken breasts
2 tsp Salt
-----SAUCE-----
1 Garlic clove -- peeled
1 slice Fresh ginger -- peeled
2 Scallions -- with green tops trim
2 tsp Chili bean sauce
2 tsp Dark soy sauce
1 tsp Sugar
2 tsp White rice vinegar
2 tsp Sesame paste -- =OR=- peanut butter
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
2 tsp Sesame oil
1/2 lb Iceberg lettuce -- finely shredded
-----DRESSING-----
2 Tbsp White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot.
Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside.

Toss the lettuce with the white rice vinegar and place on a platter.
Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the
lettuce and serve at once.

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