Shredded Ham and Chicken In Mustard Sauce
Published May 6, 1986
- Total Time
- 20 minutes
- Rating
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Ingredients
2 cups cooked chicken, cut into matchstick-size shreds
1 ½ cups cooked ham, cut into matchstick-size shreds
2 cups shredded carrots
1 cup shredded celery
2 cups fresh bean sprouts, rinsed lightly and drained
THE MUSTARD SAUCE
1 tablespoon mustard powder
2 tablespoons hot water
½ cup plum or duck sauce
3 tablespoons clear rice vinegar
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon salt
1 tablesspoon sugar
18 steamed spring roll wrappers or Mandarin pancakes
Nutritional analysis per serving (6 servings)
91 grams carbs; 205 milligrams cholesterol; 881 calories; 14 grams monosaturated fat; 14 grams polyunsaturated fat; 10 grams saturated fat; 40 grams fat; 2 grams fiber; 2071 milligrams sodium; 38 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the shredded chicken, ham, carrots, celery and bean sprouts in separate concentric circles or any decorative pattern on a large platter.
- Step 2
Prepare the mustard sauce by blending the powdered mustard and hot water to a smooth paste. Cover and let sit 10 minutes to bring out the mustard's flavor. Add the remaining ingredients and mix to a smooth sauce. Transfer it to a decorative serving dish. Before serving, add the sauce to the salad and toss lightly to coat. Spoon some of the chicken and ham mixture into a steamed spring roll wrapper or a Mandarin pancake, roll up and eat. The salad may also be served without the pancakes by pouring the sauce on each serving.
Private Notes