Ingredients
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1 cup water
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1/4 cup packed brown sugar
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2 teaspoons cornstarch
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1/4 cup catsup
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2 tablespoons rice vinegar
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1 tablespoon Worcestershire sauce
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4 -5 drops Tabasco sauce (to taste)
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1/2 cup carrot (grated or finely diced)
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1/4 cup unsalted peanuts, chopped
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3 tablespoons green onions, sliced, with some tops
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1 tablespoon fresh cilantro, finely chopped
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1 teaspoon sesame oil
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1 garlic clove, minced
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1 tablespoon fresh gingerroot, finely diced
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2 tablespoons soy sauce
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3/4 cup cooked chicken (shredded or chopped)
Instructions
- For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
- Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
- Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
- Let stand until cool.
- For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
- Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
- Chill, covered, in the refrigerator.
- For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
- To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
- Spread with the chicken mixture.
- Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
- Chill, covered, until serving time.
- Serve with rice crackers.