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Shredded Chicken with Tientsin Fen-pi

Recipe #: 144  |  Submitted By: yankit  |  Last Modified: 1 Feb 2009

Description: This pleasant Northern dish is served cold with a slightly tangy sauce, and because it can be prepared completely in advance it is very handy for entertaining. The fen-pi, literally meaning the skin of flour, must not be soggy if the dish is to be successful.

Servings: 6 servings

Shredded Chicken with Tientsin Fen-pi
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Ingredients for Shredded Chicken with Tientsin Fen-pi

 2 small chicken breasts, skinned and boned, or 225g chicken breast fillet

 600ml clear stock or water

 4 pieces Tientsin fen-pi, each about 22.5cm in diameter

 ½ long cucumber, about 225g

For the sauce:

 1 tbsp rice or white wine vinegar

 2 tsp hot made-up mustard

 ½ tsp salt

 ½ tsp sugar

 4 tbsp thin soy sauce

 8 turns white pepper mill

 1 tbsp sesame oil

 3 tbsp groundnut or corn oil


Directions for Shredded Chicken with Tientsin Fen-pi

Cooking Tip

If the dish is not to be served straight away, the ingredients can be individually refrigerated, covered, and assembled just prior to serving.

1. Put the stock or water in a saucepan and bring to the boil. Add the chicken flesh and simmer, covered, for about 5 minutes. Remove from heat and leave to steep in the liquid for 15 minutes without disturbing. Remove and leave to 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 1.75 litres (3 pints), to a fast boil. Put in the fen-pi, one by one, so that they will not stick to each other. Cover, then remove from the heat for 5 minutes. Drain, then put the fen-pi into a pan of cold water, handling with care.

4. Fold each fen-pi into 3, then cut crosswise at 1cm intervals. Transfer to a serving plate.

5. Cut the cucumber diagonally into thin slices, leaving them in an ordered pile. Then 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 strips and put on top of the cucumber.

7. Just before serving, pour the sauce over, mix well and serve.


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