The combined sauces give this chicken a unique character. A delightful, light entree.
Simmer the chicken in a small amount of water until it is very tender. Drain off the liquid and save for stock. When the chicken is cool enough to handle, remove all skin and bones and either shred or chop the meat. Set aside, covered and chilled.
Near serving time, shred the lettuce into very fine ribbons. Combine ingredients for Sauce 1 and let stand 10 minutes or so. Put ingredients for Sauce 2 in a small saucepan and simmer over medium heat for about 3 minutes. Then combine the sauces.
To serve, make a bed of the shredded lettuce, mixing in some coriander, if available. Arrange the shredded chicken on the greens, pour the sauce over everything, and garnish with more coriander. (For very large parties, this can be made with turkey breast; multiply the sauces by about 6.)