Yan-Kit's Classic Chinese Cookbook/Yan-Kit 1998

Shredded Chicken with Tientsin Fen Pi
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pint clear stock or water 2 small chicken breasts, skinned and boned, or chicken breast fillet 4 pieces Tientsin fen pi, each about 9 inches in diameter
1/2 long cucumber, about 8 ounces FOR THE SAUCE: 1 tablespoon rice or white wine vinegar 2 teaspoons hot prepared mustard
1/2 teaspoon salt 1/2 teaspoon sugar 4 tablespoons thin soy sauce
8 turns white pepper mill 1 tablespoon sesame oil 3 tablespoons peanut or corn oil



1 Put the stock or water in a saucepan and bring to a boil. Add the chicken and simmer, covered, for about 5 minutes. Remove from the heat and let steep in the liquid for 15 minutes without disturbing. Remove and let cool.
2 PREPARE THE SAUCE: Mix together the vinegar, mustard, salt, sugar, soy sauce, pepper and oils.
3 Bring a large pan of water, about 3 pints, to a fast boil. Put in the fen pi, one by one, so that they will not stick to each other. Cover and remove from the heat for 5 minutes. Drain. Then, handling with care, put the fen pi into a pan of cold water.
4 Fold each fen pi into 3, then cut crosswise at 1/2-inch intervals. Transfer to a serving plate.
5 Cut the cucumber diagonally into thin slices, leaving them in an ordered pile. Cut the pile into thin strips. Place on top of the fen pi.
6 Going with the grain, tear the chicken by hand into thin stirps and put on top of the cucumber.
7 Just before serving, pour the sauce over it, mix well and serve.

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