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1
Rinse chicken breasts in water.
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2
Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid.
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3
Add leek tops and 2 slices ginger.
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4
Bring water back to a boil.
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5
Add whole chicken breats, cover, and cook over high flame for 15 minutes.
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6
Turn off heat and allow chicken breats to cool in water for 45 minutes, leaving the cover askew.
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7
Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20 to 30 minutes.
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8
Refrigerate chicken breasts, well covered, until cold.
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9
Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers.
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10
Refrigerate until ready to use.
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11
Shred Shantung cabbage and refrigerate.
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12
In a small saucepan, Mix together ingredients for Sauce A.
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13
In a small bowl, mix together ingredients for Sauce B.
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14
In a large bowl mix together the chilled cabbage and chicken.
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15
Heat Sauce A until it bubbles, then simmer for 1 minute.
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16
Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving.
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17
Mix well and serve immediately.
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18
All preparations, except shredding cabbage, can be done a day ahead.
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19
Cabbage can be shredded early in the day and then refrigerated.
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20
Makes an excellant lunch entree.
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21
Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls.
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22
This is thought of as a salad.
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23
Think of the sauces as the dressing.
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24
Lettuce can be used in place of the cabbage.
