| 1 | *measured after being ground in pepper mill. |
| 2 | Rinse chicken breasts in water. |
| 3 | Bring 2 qts. |
| 4 | Water to a boil in a saucepan with a tight-fitting lid. |
| 5 | Add leek tops and 2 slices ginger. |
| 6 | Bring water back to a boil. |
| 7 | Add whole chicken breats, cover, and cook over high flame for 15 minutes. |
| 8 | Turn off heat and allow chicken breats to cool in water for 45 min., leaving the cover askew. |
| 9 | Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. |
| 10 | Refrigerate chicken breasts, well covered, until cold. |
| 11 | Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers. |
| 12 | Refrigerate until ready to use. |
| 13 | Shred shantung cabbage and refrigerate. |
| 14 | In a sm. |
| 15 | Saucepan, mix together ingred. for sauce a. |
| 16 | In a small bowl, mix together ingred. for sauce b. |
| 17 | In a lg. |
| 18 | Bowl mix together the chilled cabbage and chicken. |
| 19 | Heat sauce a until it bubbles, then simmer for 1 min. add sauce b to sauce a. |
| 20 | Pour sauces over chicken and cabbage just before serving. |
| 21 | Mix well and serve immediately. |
| 22 | All prep., except shredding cabbage, can be done a day ahead. |
| 23 | Cabbage can be shredded early in the day and then refrigerated. |
| 24 | Makes an excellant lunch entree. |
| 25 | Can be served as an appetizer, alone or accompanied by shrimp toast and pearl balls. |
| 26 | This is thought of as a salad. |
| 27 | Think of the sauces as the dressing. |
| 28 | Lettuce can be used in place of the cabbage. |
| 29 | Yield note: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree. |
