1. Strip cooked chicken from carcass and cut or tear meat in fine
shreds.
2. Meanwhile boil water and let cool. Then combine just enough with
mustard to make a smooth paste (about 2 teaspoons of water). Add to chicken
and toss.
3. Discard tough parsley stems. Shred lettuce and green tops of
scallions.
4. Heat a dry pan. Toast sesame seeds quickly and lightly. Then add to
chicken and toss.
5. Sprinkle chicken with salt and sugar. Add scallions and half of
parsley. Toss to mix thoroughly.
6. Line a serving platter with lettuce strips and arrange chicken on
top. Garnish with remaining parsley.
NOTE: Any cooked chicken can be used, but cold deep-fried chicken has
the best texture for this dish.
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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