Chicken and Cucumber Salad

Name: Chicken and Cucumber Salad (Liang pan san ssu)
Cuisine: Chinese
Ingredients: ½ oz. dried agar (or vermicelli); ½ oz. dried agar (or vermicelli); ½ cup cooked chicken (shredded); ⅔ cup cucumber (shredded); 2 tablespoons soy sauce; 1-½ tablespoons vinegar; 1 teaspoon salt; 1 tablespoon sesame oil; 2 tablespoons ham (shredded); 1 tablespoon dry mustard; 2 tablespoons sesame seed paste (seasoning sauce); 2 tablespoons sesame seed paste (seasoning sauce)

Liang pan san ssu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ oz. dried agar (or vermicelli)
⅔ cup cucumber (shredded)
½

Asia
Taiwan
Shansi
Hopeh
Honan
Shantung
Dinner

Method

Cut agar agar in 1-½” long pieces. Soak in warm water about 15 minutes. Squeeze dry and lay on plate. Arrange the shredded cucumber on top of agar agar, then place the chicken shreds on top of cucumber. Sprinkle ham shreds on top, place in refrigerator to keep cool.
Mix dry mustard with 1 tablespoon water, cover it and put in a warm place for a minute, then add