| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Salads, Oriental, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Plain roasted chicken (about 2 1/2 lb) |
| 8 |
oz |
Fresh bean sprouts |
| 2 |
md |
Cucumbers |
| 1 |
|
Carrots (or double amount) |
| 3 |
tb |
Sesame paste or peanut butter |
| 2 |
tb |
Finely chopped scallions |
| 2 |
ts |
Sesame oil |
| 2 |
tb |
Chinese white rice vinegar =OR=- cider vinegar |
| 3 |
tb |
Light soy sauce |
| 1 1/2 |
tb |
Finely chopped garlic |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 2/3 |
c |
Chicken stock |
| 1 |
tb |
Rice wine or dry sherry |
INSTRUCTIONS
DRESSING
TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half
lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber
into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
Set the vegetables aside. Take all the meat off the cooked chicken and
shred it into fine strips using a sharp knife or cleaver. Arrange the
chicken strips on a platter and surround them with the bean sprouts,
cucumbers and carrots. Combine all the ingredients for the dressing and mix
them thoroughly. (I find an electric blender is useful for this, but you
could use a screw-top jar and shake everything in it well.) Pour the
dressing all over the chicken and vegetables and mix well. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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