Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Cooked chicken |
2 \N | Cucumbers |
½ teaspoon | Powdered mustard |
½ teaspoon | Salt |
2 tablespoons | Vinegar |
1. Cut cooked chicken in strips or shred by tearing (the Chinese prefer the latter because it adds textural interest).
2. Peel cucumbers. Cut in half lengthwise and scoop out seeds; then cut in strips.
3. Arrange cucumber strips on a flat serving plate; top with chicken.
4. Combine mustard, salt and vinegar. Pour over chicken just before serving.
VARIATIONS: For the cucumbers, substitute 3 Cups celery, blanched and shredded. In step 4, add to the dressing either ¼ teaspoon cayenne pepper or a few drops of Tabasco Sauce.
In step 4, substitute the following dressing: ½ teaspoon ginger root and ½ scallion stalk, both minced; ½ teaspoon sugar, 2 teaspoons vinegar, 1 tablespoon peanut oil, 1 tablespoon light soy sauce and a few drops of sesame oil.
Slice the cucumbers ¼-inch thick. Omit the dressing in step 4. Instead make a paste by gradually adding ¼ cup water to ¼ cup peanut butter, stirring until smooth. Then stir in ½ teaspoon salt and ½ teaspoon sesame oil. Add to cucumber slices and toss; then top with the chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .