Chinese Chicken Salad #1 Recipe
Recipe Ingredients
2 1/2 lb plain roasted chicken
8 oz fresh bean sprouts
2 medium cucumbers
1 carrots (or double amount)
DRESSING
3 tbsp sesame paste, or peanut butter
2 tbsp finely chopped scallions
2 tsp sesame oil
2 tbsp chinese white rice vinegar or cider, vinegar
3 tbsp light soy sauce
1 1/2 tbsp finely chopped garlic
1 tsp salt
2 tsp sugar
2/3 cup chicken stock
1 tbsp rice wine or dry sherry
Recipe Preparation
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.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Servings: 6
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Chinese Chicken Salad #1 Recipe from the Recipes-4U Cookbook
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