Recipe

Instructions

1. Cook chicken in mixture of 1 Tbsp. soy sauce and 2 cups water in covered saucepan 20 to 25 minutes, or until no longer pink in center; cool. Remove skin and bones; shred meat with fingers.
2. Place both types of cream cheese in large bowl. Stir in 2 Tbsp. soy sauce and milk, 1 Tbsp. at a time, until smooth. Mix in chicken and green onions.
3. Place cilantro, parsley, almonds, oil, garlic, lemon peel and remaining 1 Tbsp. soy sauce in food processor bowl; cover and process until coarsely pureed.
4. Line 4-1/2 x 8-1/2-inch loaf pan with plastic wrap, extending wrap 3 to 4 inches past edges of pan. Arrange green onion brush and cilantro leaves on plastic wrap. Spread about 1/3 of cream cheese mixture to cover garnish and bottom of pan. On top of cream cheese mixture evenly spread about 1/2 of cilantro mixture, then 1/3 of cream cheese mixture, red peppers, remaining cilantro mixture and end with remaining cream cheese. Fold plastic wrap over to enclose. Refrigerate 6 hours, or overnight until well chilled.
5. To serve, unfold plastic wrap and invert loaf onto serving platter; discard plastic wrap. Serve with crackers.