Recipe information
Yield
Makes 12 buffet servings or 8 main-course servings
Ingredients
1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced
2 green onions, coarsely chopped
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup peanut oil
2 tablespoons water
1 tablespoon oriental sesame oil
2 bunches fresh watercress
2 purchased roast chickens, cooled, shredded (about 8 cups)
3 yellow bell peppers, thinly sliced
Preparation
Step 1
Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
Step 2
Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.
