Hacked chicken is generally served as a cold appetizer. If prepared correctly, the marinade makes it a spicy dish

This originated with our friend Joanne Luciano. We’ve modified it a bit over the years and it’s now one of Lesley’s signature dishes.

• 1 frying chicken cut up (1.5 lbs.) boiled, skinned, and meat off bone and shredded(hacked)

Marinade:

• • 4 T soy sauce(at least)
  • 1 tsp minced ginger
  • 1 T minced garlic
  • 2 T crunchy peanut butter (or more)
  • 1 T Hot red pepper oil (or Chili paste with garlic)
  • 2 T vinegar(at least)
  • 1/2 tsp bl pepper
  • 1 tsp sugar
  • 1 T sesame oil (chinese dark sesame oil)

• 1 large bunch scallions cut 2″ pieces, then shredded to match the chicken

Mix marinade and adjust the taste – it will taste hotter (spicier) than it tastes when mixed with the chicken.

Arrange the scallions on plate, arrange the chicken atop the scallions, and pour sauce over the chicken.

Note:  Sliced cucumber is also good with this. I have made this a holiday pot luck dish by putting the scallions in a tree or wreath shape and  decorating with pieces of red bell pepper etc.