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Chicken with Sesame Mustard Sauce


Chicken with Sesame Mustard Sauce
1 large chicken breast (about six ounces)
2 sliced fresh ginger
1 scallion
1 teaspoon vegetable oil
1 whole egg, beaten
1/2 cucumber, seeded and shredded
1 Tablespoon rice vinegar
1 Tablespoon thin or white soy sauce
1 Teaspoon mustard powder mixed with one teaspoon oil and two teaspoons cold water
1 Tablespoon sesame oil
1 cup shredded lettuce
1 teaspoon sesame seeds, toasted
1. Immerse chicken breast in three cups cold water. Add ginger and scallion. Bring water to just below the boil, then simmer twenty minutes. Cool ten minutes in water, then remove chicken to a plate and discard water, ginger, and scallion. When cool, pull apart, that is hand shred the chicken.
2. Heat oil in wok or fry pan, then fry egg for one minute, turn over, then remove after half a minute. Egg should be soft. Then cut it into thin strips, mix with shredded cucumber, and set aside.
3. Mix rice vinegar, soy sauce, and mustard powder mixture and stir minimally if sauce is to be less piquant, or op to two minutes, if wanted very piquant.
4. Put lettuce in a serving dish, top with chicken shreds, then egg/cucumber shreds, and then with the sauce. Top this with the sesame seeds, and set out on the table. Toss/mix just before eating.

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