Serving Size : 6
1 Plain roasted chicken (about 2
1/2 lb)
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)
----------------------------------DRESSING----------------------------------
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
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.
