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Cold Chicken And Cucumber |
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Serves: 4 Print this Recipe1 cup cooked chicken 2 cucumbers 1/2 teaspoon powdered mustard 1/2 teaspoon salt 1 tablespoon 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 1/4 teaspoon cayenne pepper or a few drops of Tabasco Sauce. * In step 4, substitute the following dressing: 1/2 teaspoon ginger root and 1/2 scallion stalk, both minced; 1/2 teaspoon sugar, 2 teaspoons vinegar, 1 tablespoon peanut oil, 1 tablespoon light soy sauce and a few drops of sesame oil. * Slice the cucumbers 1/4-inch thick. Omit the dressing in step 4. Instead make a paste by gradually adding 1/4 cup water to 1/4 cup peanut butter, stirring until smooth. Then stir in 1/2 teaspoon salt and 1/2 teaspoon sesame oil. Add to cucumber slices and toss; then top with the chicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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