1 cup pita breads
1 onion, sliced
1/2 cup chopped celery
1 cup Shaoxing Chinese Dipping Sauce
1/2 teaspoon dried rosemary, crushed
3 tablespoons soy sauce
1 tablespoon white vinegar
1 cup water
1 1/2 tablespoons canned white wine
3 tablespoons lemon juice
1 1/2 teaspoons salt
4 cups chicken broth
Place the breads, onion, celery and Shaoxing in separate shallow glass bowls. Make sure you have enough room for the breads!
In a medium bowl combine juices, vinegar, water, white wine, lemon juice and salt. Stir to blend, cover and refrigerate overnight.
Meanwhile,
Heat gourmet-style grill to high heat and steam chicken eight to ten minutes per side, broiling five pieces at a time. Transfer chicken to a large saucepan.
Place chicken onto the grill and grill tangentially with pan. Turn over onto a platter and cool.
Slice fried chicken pieces and place in the saucepan. Cover saucepan and reserve remaining saucepan for another use.
Smash lettuce, bacon, mushroom caps and tomatoes at the rim (freshly cracked florets and leaves), but don't spread any sauce over it..
In a medium bowl, mix chilled chicken with celery, onion, and celery leaves; break into small pieces. Mix together. Spoon mixture over chicken. Garnish with lettuce, bacon and mushrooms caps.
Good looking fish! I enjoyed it while it was cool and smooth. When I took it out of the can, the white around the outside edge did not look desirable. My husband raved about it after he had tried it. I would recommend it to anyone, great looking fish and delicious!
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