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Shredded Chicken with Spicy Sesame Sauce
by Michael Dailey, formerly of Hollister, now somewhere in Arkansas
2 pounds chicken breast
Steam the chicken or cook in boiling water with the ginger and green onions for thirty minutes. Discard the ginger and green onions. Put the chicken under cold water for about 1 minute so the chicken will be firm. Remove the meat from the bones and cut into strips 3/4 inch thick by 1/4 inch wide by 1 inch long. Mix the sesame paste with the water, then add the remaining ingredients and mix well. Arrange lettuce leaves on a serving plate. Pile the shredded chicken in the center and garnish the periphery with the cucumber. Pour the sauce over the chicken. Toss lightly when serving.
Recipe created 1997-06-14.