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Chinese Chicken Salad

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Ingredients
  Boneless chicken breasts 1 Pound
  Peanut oil 1 Teaspoon
  Water 1 Cup (16 tbs)
  Whole green onions 5 , 1 halved and 4 thinly sliced on the diagonal
  Ginger slice 1⁄4 Inch, crushed (Fresh)
  Dry sherry/Rice wine vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 1⁄2 Teaspoon
  Maifun 2 Ounce
  Head of lettuce 1 Small, torn in small pieces
  Cucumber 1 , seeded, thinly sliced
  Sesame seeds 2 Tablespoon, toasted
  Dry mustard 1 Teaspoon
  Sugar 3 Tablespoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Sesame oil 2 Tablespoon
  Rice wine vinegar 6 Tablespoon
Directions

GETTING READY
1) In a stockpot, place chicken with water, 1 whole green onion cut into half, ginger, sherry, and 1/2 teaspoon each of salt and pepper.
2) Heat the chicken mixture and bring to boil.
3) Put the lid and simmer for 20 minutes.
4) Take the pot away from heat and allow to cool.
5) Pass the broth through cheese cloth and save for soup.

MAKING
6) Shred chicken, allow to cool, cover and refrigerate until needed.
7) In a wok, heat little vegetable or peanut oil until hot.
8) Stir in small bunches of maifun and saute until crisp.
9) Using slotted spoon remove maifun and drain on paper towels.
10) In a salad bowl, place lettuce with cold chicken, cucumber, sesame seeds, and remaining onions.
11) Top the chicken mixture with fried maifun.

FINALIZING
12) In a jar with tight fitting lid, place together mustard, sugar, vegetable oil, sesame oil, rice-wine vinegar, and remaining salt and pepper.
13) Put the lid tightly and shake well until mixed.
14) Stream the vinegar mixture over salad and toss gently.

SERVING
15) Serve the salad with toasted white and black sesame if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
5

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