6as a single appetizer .
By Irene Kuo
While hot mustard is a standard table condiment in all Cantonese restaurants here, it is the northern school of cooking that excels in blending it into a delicious sauce for cold appetizers. One of the best is this chicken combined with transparent mung-bean-paste sheets. It’s a great dish—the flavor is sparklingly piquant, the meat velvety, and the bean-sheet shreds are silky, with bounce. Besides having it as an appetizer, you could also serve it as a cold dish, chilled in the sauce.