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1
In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes.
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2
Add the chicken cutlet, bring to a boil, and boil for 2 minutes.
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3
Turn off heat, cover, and allow to cool to room temperature.
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4
Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade.
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5
This will break the fabric of the meat.
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6
Then with your hands pull the meat apart, shredding it.
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7
Place the shredded chicken in the bowl with the sauce and mix together well.
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8
Add the sliced scallions and mix well again.
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9
Reserve.
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10
Dry-roast the sesame seeds (see below).
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11
When done, allow to cool, then pour into bowl with the chicken and sauce.
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12
Mix well together.
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13
Prepare a serving dish by making a border of the shredded lettuce.
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14
Then pour the chicken into the center of the dish and serve immediately.
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15
TO DRY ROAST
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16
Heat the wok over high heat for 30 to 45 seconds.
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17
Add the seeds and lower the heat to very low.
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18
Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side.
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19
This process takes about 2 to 3 minutes, or until the seeds turn brown.
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20
Turn off the heat, remove the seeds from the wok, and allow them to cool.
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21
Seeds can be dry-roasted two to three days in advance of their use.
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22
After they cool, place them in a sealed jar.
