- 1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced
- 2 green onions, coarsely chopped
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup peanut oil
- 2 tablespoons water
- 1 tablespoon oriental sesame oil
- 2 bunches fresh watercress
- 2 purchased roast chickens, cooled, shredded (about 8 cups)
- 3 yellow bell peppers, thinly sliced
- Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
- Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.