Hacked Chicken

Hacked Chicken My wife and I encountered this wonderful appetizer in an Chineese resturant in Franklin Massachusetts. Saddly, the owner of the resturant died of a sudden heart atack and it appeared that he had taken the secret of this wonderful dish to the grave with him. I tried for years to recreate it and somewhat accidentally discovered the secret when working on a peanut sauce to complement a beef teriyaki I was cooking.

  1. Debone a cooked chicken.
  2. Tear into pieces about 1½ inches long and ¼ inch cross section.
  3. Mix with sufficient sauce to cover each chicken shred.
  4. Refrigerate for at least 4 hours.
  5. Serve cold in lettuce cups.