1 chicken,
2 3/4 pounds, poached, skin and bones removed (to poach, boil about 9-10 quarts
of water in 12-quart pot, submerge chicken. When water comes off boil, carefully
remove chicken and wait for water to boil again. When water boils again, re-submerge
chicken and take off heat. Let sit in the hot water for one hour. Drain, cool,
remove skin & bones.)
1 teaspoon sugar
1/2 teaspoon MSG (optional -- I didn't use it)
2 tablespoons light soy sauce
2 1/2 tablespoons sesame paste (tahini)
1 tablespoon sesame oil
1 tablespoon cider vinegar or Chinese red vinegar
1 tablespoon chopped green onion
1/2 teaspoon grated fresh ginger
2 cloves garlic, crushed
1/4 tablespoon Chinese hot pepper oil, or to taste (this too, I did not use)
Place the shredded chicken in a bowl. Mix the remaining ingredients together to form a salad dressing. Toss with the chicken and arrange on a platter. Garnish with more chopped green onion, if desired.