Recipe - Kens Chinese Chicken Salad

1 Plain roasted chicken
(about 2 One half lb)
8 ounce Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

DRESSING
3 tablespoon Sesame paste
or peanut butter
2 tablespoon Finely chopped scallions
2 teaspoon Sesame oil
2 tablespoon Chinese white rice vinegar
=OR= cider vinegar
3 tablespoon Light soy sauce
1 One half tablespoon Finely chopped garlic
1 teaspoon Salt
2 teaspoon Sugar
2/3 cup Chicken stock
1 tablespoon 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 3inch lengths. Peel and finely shred the carrots into 3inch 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 screwtop jar and shake everything in it well.) Pour the
dressing all over the chicken and vegetables and mix well. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini