| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Plain roasted chicken |
| 8 |
oz |
Fresh bean sprouts |
| 2 |
md |
Cucumbers |
| 1 |
|
Carrots (or double amount) |
| 3 |
tb |
Sesame paste, or peanut butter |
| 2 |
tb |
Finely chopped scallions |
| 2 |
ts |
Sesame oil |
| 2 |
tb |
Chinese white rice vinegar or cider vinegar |
| 3 |
tb |
Light soy sauce |
| 1 1/2 |
tb |
Finely chopped garlic |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 2/3 |
c |
Chicken stock |
| 1 |
tb |
Rice wine or dry sherry |
INSTRUCTIONS
DRESSING
TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in
half lengthwise and remove the seeds with a teaspoon. Finely shred
the cucumber into 3-inch lengths. Peel and finely shred the carrots
into 3-inch lengths. Set the vegetables aside. Take all the meat off
the cooked chicken and shred it into fine strips using a sharp knife
or cleaver. Arrange the chicken strips on a platter and surround them
with the bean sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly. (I find an
electric blender is useful for this, but you could use a screw-top
jar and shake everything in it well.) Pour the dressing all over the
chicken and vegetables and mix well. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr
27, 1999
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