Ingredients:
1 cup water
1/4 cup packed brown sugar
2 teaspoons cornstarch
1/4 cup catsup
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
4 -5 drops Tabasco sauce ( to taste)
3/4 cup cooked chicken ( shredded or chopped)
1/2 cup carrots ( grated or finely diced)
1/4 cup unsalted peanuts, chopped
3 tablespoons green onions, sliced, with some tops
2 tablespoons soy sauce
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh gingerroot, finely diced
1 teaspoon sesame oil
1 garlic cloves, minced
8 ounces cream cheese
1 tablespoon milk
Directions:
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.
Servings: 8-10
Time preparation: 30 min.
Time total: 40 min.