INGREDIENTS

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.

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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