| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 1 | c | Cooked chicken |
| 2 | Cucumbers | |
| 1/2 | t | Powdered mustard |
| 1/2 | t | Salt |
| 2 | T | Vinegar |
INSTRUCTIONS
Cut cooked chicken in strips or shred by tearing (the Chinese prefer the latter because it adds textural interest). Peel cucumbers. Cut in half lengthwise and scoop out seeds; then cut in strips. Arrange cucumber strips on a flat serving plate; top with chicken. Combine mustard, salt and vinegar. Pour over chicken just before serving. VARIATIONS: For the cucumbers, substitute 3 Cups celery, blanched and shredded. In step 4, add to the dressing either 1/4 teaspoon cayenne pepper or a few drops of Tabasco Sauce. In step 4, substitute the following dressing: 1/2 teaspoon ginger root and 1/2 scallion stalk, both minced; 1/2 teaspoon sugar, 2 teaspoons vinegar, 1 tablespoon peanut oil, 1 tablespoon light soy sauce and a few drops of sesame oil. Slice the cucumbers 1/4-inch thick. Omit the dressing in step 4. Instead make a paste by gradually adding 1/4 cup water to 1/4 cup peanut butter, stirring until smooth. Then stir in 1/2 teaspoon salt and 1/2 teaspoon sesame oil. Add to cucumber slices and toss; then top with the chicken. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 482.7mg
Potassium: 55.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g