Name: Cold Chicken Sesame
Ingredients: 1 Cooked chicken (preferably cold; deep-fried chicken); 1/2 c Water; 1 ts Powdered mustard; 1 c Chinese parsley; 1/2 Head lettuce; 4 Scallion tops; 1 tb White sesame seeds; 1/2 ts Salt; 1 pn Sugar

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Appetizer	8	Servings

INGREDIENTS

1		Cooked chicken (preferably cold; deep-fried chicken)
1/2	c	Water
1	ts	Powdered mustard
1	c	Chinese parsley
1/2		Head lettuce
4		Scallion tops
1	tb	White sesame seeds
1/2	ts	Salt
1	pn	Sugar

INSTRUCTIONS

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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