Instructions: In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together.

Brown the Szechuan peppercorns in a dry cast-iron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce.

Boil the chicken breasts in lightly salted water for 6 to 7 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips.

Arrange meat on a serving plate. Pour over sauce and serve.

This recipe yields 6 appetizer servings.

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