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Chinese chicken salad

Ingredients:
1 Plain roasted chicken
-(about 2 1/2 lb)
8 oz Fresh bean sprouts
2 md Cu/var/www/hbers
1 Carrots (or double amount)
----------------------------------DRESSING----------------------------------
3 tb Sesame paste
-or peanut butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar/or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry/or water

Serves 6

Method:
Trim the bean sprouts at both ends. Peel the cu/var/www/hber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cu/var/www/hber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cu/var/www/hbers n carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.) Pour the dressing all over the chicken and vegetables and mix well. Serve at once.