Chinese Chicken Salad
|Soy sauce||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced/pressed|
|Ground ginger||1⁄4 Teaspoon|
|Broiler fryer||3 Pound, cut in half|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Green onions||3 , thinly sliced|
|Coriander||3⁄4 Bunch (75 gm), coarsely chopped (Or 1 Small Bunch)|
|Chopped salted cashews/Peanuts||1 Cup (16 tbs)|
|Lemon dressing||1 Tablespoon|
Mix together soy, salad oil, sherry, garlic, ginger, and five-spice.
Rub mixture over chicken halves, coating thoroughly.
Place chicken, skin side up, in a shallow baking pan.
Pour over any extra soy mixture.
Bake in a 400° oven until meat near bone is no longer pink when slashed (about 45 minutes).
Cool, skin, bone, and cut chicken into thin strips.
Spread sesame seed in a frying pan over medium-high heat and toast, stirring, until golden (about 4 minutes).
In a salad bowl, mix together chicken, lettuce, onion, and coriander.
Add sesame seed and 3/4 cup of the nuts.
Prepare lemon dressing, pour over chicken mixture, and toss lightly.
Add salt and pepper to taste.
Top with remaining nuts.