thekleinmans.com

• 1 can bean sprouts or half pound fresh bean sprouts
• 1 chicken breast
• 1 tablespoon soy sauce
• 1 teaspoon wine vinegar
• 1 teaspoon sesame seed oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

If canned sprouts are used, drain and soak sprouts in cold water overnight, then drain before using. If fresh sprouts, wash and clean, then pour plenty of boiling water over them to cook slightly. Drain and cool.

Boil the chicken breast in 2 cups of water for 10 minutes. Cool. Shred the chicken by hand, discarding the skin and bone. (This can be done ahead so the chicken is cool already.)

Mix the rest of the ingredients in a bowl or measuring cup and pour over the bean sprouts. Mix thoroughly then mix in the shredded chicken. Serve cold.

This recipe is from Grace Zia Chu’s 1969 “The Pleasures of Chinese Cooking” which Mom has in a paperback that cost one dollar.