---------- Recipe via Meal-Master (tm) v8.04
       Title: Ken’s Chinese Chicken Salad
  Categories: Salad, Oriental, Poultry
       Yield: 6 servings
       1    Plain roasted chicken
            -(about 2 1/2 lb)
       8 oz Fresh bean sprouts
       2 md Cucumbers
       1    Carrots (or double amount)
       3 tb Sesame paste
            -or peanut butter
       2 tb Finely chopped scallions
       2 ts Sesame oil
       2 tb Chinese white rice vinegar
            -=OR=- cider vinegar
       3 tb Light soy sauce
   1 1/2 tb Finely chopped garlic
       1 ts Salt
       2 ts Sugar
     2/3 c  Chicken stock
       1 tb 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 3-inch lengths. Peel and finely shred the carrots into 3-inch 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 screw-top jar and shake everything in it well.) Pour the
   dressing all over the chicken and vegetables and mix well. Serve at