Instructions: Arrange the chicken halves, skin-side up and side by side, in a heatproof glass pie plate. Rub the skin with 1 tablespoon soy sauce. Let stand for 15 minutes.

Prepare a wok for steaming. Place the pie plate in the steaming basket and steam over high heat until the chicken is no longer pink near the bone, about 30 minutes.

Meanwhile, make the Dipping Sauce: Stir the grated ginger, green onions, sesame oil, soy sauce, garlic, ground ginger, salt and pepper together in a small heat proof bowl. Heat the vegetable oil in a small skillet just until it begins to smoke. Carefully pour the hot oil into the ginger-soy mixture. (The mixture might sizzle.) Stir well and let stand until cool.

Remove the plate of chicken from the steamer and let cool slightly. Strip the meat from the bones and cut the meat into bite size pieces. Place on a serving platter with the lettuce cups alongside it. Pass the platter and dipping sauce, allowing guests to make their own lettuce cups.

This recipe yields 4 servings.

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