Recipe - Cold Chicken Sesame

1 Cooked chicken (preferably
cold; deepfried chicken)
One half cup Water
1 teaspoon Powdered mustard
1 cup Chinese parsley
One half Head lettuce
4 Scallion tops
1 tablespoon White sesame seeds
One half teaspoon Salt
1 pn Sugar

1. Strip cooked chicken from carcass and cut or tear meat in fine
shreds.

2. Meanwhile boil water and let cool. Then combine just enough with
mustard to make a smooth paste (about 2 teaspoons of water). Add to chicken
and toss.

3. Discard tough parsley stems. Shred lettuce and green tops of
scallions.

4. Heat a dry pan. Toast sesame seeds quickly and lightly. Then add to
chicken and toss.

5. Sprinkle chicken with salt and sugar. Add scallions and half of
parsley. Toss to mix thoroughly.

6. Line a serving platter with lettuce strips and arrange chicken on
top. Garnish with remaining parsley.

NOTE: Any cooked chicken can be used, but cold deepfried chicken has
the best texture for this dish.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.