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Chinese Chicken Salad

creative.chef's picture
Ingredients
  Whole chicken breasts 2
  Water 4 Cup (64 tbs)
  Dry sherry 1 Tablespoon
  Fresh ginger slices 2 , pared
  Whole green onions 2
  Chinese plum sauce 1⁄4 Cup (4 tbs) (Prepared)
  White distilled vinegar 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Sesame oil 1 Tablespoon
  Soy sauce 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Tablespoon
  Dry mustard 1 Teaspoon
  Slivered almonds 3 Tablespoon
  Sesame seeds 2 Tablespoon
  Shredded iceberg lettuce 4 Cup (64 tbs)
  Carrot 1 Small, shredded
  Bean sprouts 3 Ounce (1 1/2 Cups)
  Green onions 3 , cut into 1 1/2 inch slivers
  Cilantro leaves 1⁄4 Cup (4 tbs) (Chinese Parsley)
  Bean threads/Vermicelli 1 Cup (16 tbs), cooked, drained (Adjust Quantity As Needed)
Directions

Combine chicken, water, sherry, ginger and whole green onions in 3-quart saucepan.
Bring to a boil; reduce heat, cover and simmer 20 minutes.
Remove from heat.
Let stand until chicken is cool.
Strain stock and refrigerate or freeze for another use.
Remove and discard skin and bones from chicken.
Pull meat into long shreds.
For dressing, combine plum sauce, vinegar, vegetable and sesame oils, soy sauce, sugar and mustard in small bowl; mix well.
Place almonds in small dry skillet.
Shake over medium heat until golden and fragrant, about 3 minutes.
Transfer to large salad bowl.
Toast sesame seeds in same skillet until seeds are golden and begin to pop, about 2 minutes.
Add sesame seeds to almonds.
Add lettuce, carrot, bean sprouts, green onion slivers, cilantro and cooked chicken.
Toss to coat evenly.
Add bean threads and toss to mix well.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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