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Chinese Chicken Salad
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Source: Chinese Cooking Lessons, Constance Chang p.25
| 2/3 lb | chicken breast |
| 1/2 teaspoon | salt |
| 1/2 | green onion, crushed |
| 1 slice | ginger root, crushed |
| 1 tablespoon | Chinese rice wine |
| 1 small | cucumber, cut into thin shrips |
| Chili Sauce | |
| 1 tablespoon | minced green onion |
| 1 teaspoon | minced garlic |
| 1/2 teaspoon | minced ginger |
| 2 teaspoon | sugar |
| 1 tablespoon | vinegar |
| 3 tablespoon | soy sauce |
| 2 tablespoon | chicken stock |
| 2 teaspoon | Tabasco sauce |
| 1 tablespoon | sesame oil |
1. Sprinkle with salt and set aside 30 minutes
2. Steam chicken with green onion, ginger, and wine 30 minutes. Set aside to cool. Shred.
3. Serve with chili sauce.
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