Recipe information
Yield
12 buffet
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
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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.