Chinese Salad With Chicken & Mushrooms
|Chinese mushroom||1 Large (Soaked 1 Hour)|
|Chicken stock||1 Teaspoon (Leveled)|
|Bean sprouts||4 Tablespoon|
|Peanut oil||3 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Lettuce||1⁄2 , cut into strips|
Have each of the ingredients ready.
Rinse the soaked mushroom; cover with chicken stock and then cook for 10 minutes.
Drain the mushroom and cut it into thin strips and leave to become cold.
Pick over the bean sprouts removing any little seed shells.
Wash and rinse and cook in a little chicken stock for 2-3 minutes.
Drain and leave to become cold.
Blend the peanut oil, vinegar and soy sauce together.
Dress the chicken and lettuce with the oil and vinegar dressing.