Peking Style Chicken Salad Recipe

• 1 (2 1/2 to 3 1/2 lb.) broiler-fryer chicken
• Water
• 1 med. onion
• 1 teaspoon grnd ginger
• 4 ounce. thin egg noodles
• 1 tbsp. Mazola corn oil
• 2 c. peeled, seeded julienne cucumbers
• Peanut Butter Dressing

1. In a 5-qt saucepot or possibly Dutch oven place chicken, water, onion and ginger; cover.
2. Bring to a boil over medium heat.
3. Reduce heat and simmer 45 to 60 min or possibly till chicken is fork tender.
4. Drain; throw away onion.
5. Cold chicken, bone, skin and shred.
6. Cook noodles according to directions on package.
7. Drain; toss with corn oil.
8. On large platter arrange noodles.
9. Top with chicken and cucumbers.
10. Just before serving, toss with Peanut Butter Dressing.
11. Makes 6 (1 c.) servings.

chicken, water, onion, grnd ginger, thin egg noodles, corn oil, cucumbers, peanut butter

Taken from cookeatshare.com/recipes/peking-style-chicken-salad-37715 (may not work)