Millionaire Chicken

Directions

Rinse chicken breasts in water.

Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid.

Add leek tops and 2 slices ginger.

Bring water back to a boil.

Add whole chicken breats, cover, and cook over high flame for 15 minutes.

Turn off heat and allow chicken breats to cool in water for 45 minutes, leaving the cover askew.

Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20 to 30 minutes.

Refrigerate chicken breasts, well covered, until cold.

Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers.

Refrigerate until ready to use.

Shred Shantung cabbage and refrigerate.

In a small saucepan, Mix together ingredients for Sauce A. In a small bowl, mix together ingredients for Sauce B. In a large bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 minute. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All preparations, except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage.