Chinese Chicken Salad
|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)|
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.