INGREDIENTS

INSTRUCTIONS

1. Cut cooked chicken in strips or shred by tearing (the Chinese prefer
the latter because it adds textural interest).
2. Peel cucumbers. Cut in half lengthwise and scoop out seeds; then cut
in strips.
3. Arrange cucumber strips on a flat serving plate; top with chicken.
4. 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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