Cold chicken with sesame and spice sauce

whole chicken breasts (quantity depends on guests)

SEASONINGS (per 1 lb of meat):
2 to 3 Tbsp finely chopped fresh ginger
2 to 3 Tbsp finely chopped fresh garlic
4 to 6 Tbsp sesame paste (Tahini)
4 to 6 Tbsp red oil
2 tsp Chinese red vinegar or white vinegar
2 to 3 Tbsp soy sauce
1 to 2 Tbsp sugar
1/2 tsp ground Szechwan pepper
2 to 3 Tbsp sesame oil

Clean the chicken and place in enough boiling water to cover in a wok or pot. Boil until tender. It will take from 10-30 minutes depending on whether you are using breasts, legs or a whole small chicken. Remove and drain.

While the chicken is boiling, chop the ginger and garlic. Mix the seasonings in a small bowl.

When cool, bone the chicken and cut its meat into shreds, about 3/4 inch thick, 1/4 inch wide (or smaller) and about 1 inch long.

Arrange on a serving plate (on a bed of some decorative, leafy-type vegetable if you are feeling aeshtetic).

Just before the dish is to be served, pour the seasonings over the chicken shreds. Serve at room temperature.