---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE CHICKEN SALAD #1
  Categories: Chinese, Chicken, Salads
       Yield: 6 servings
  
   2 1/2 lb Plain roasted chicken
       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.
   
   KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  
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