Chinese Chicken Salad
|Bone in chicken breasts||1 (Whole With Skin)|
|Scallions||4 , thinly sliced|
|Peeled ginger/1 1/2 teaspoons finely grated ginger||1 Inch, thinly sliced (1 Fresh Piece)|
|Vegetable oil||3 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Wonton wrappers||8 , cut into 1/3 inch strips|
|Unseasoned rice vinegar||3 Tablespoon|
|Asian sesame oil||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Baby bok choy||3⁄4 Pound, stems halved, leaves left whole|
|Mizuna||2 Cup (32 tbs)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Carrot||1 Medium, julienned|
|Chopped cilantro||1 Tablespoon|
|Chopped roasted salted peanuts||1⁄4 Cup (4 tbs)|
1. In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim the surface. Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.
2. Meanwhile, in a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until they are crisp and golden brown, about 10 seconds. Use a slotted spoon or spider to transfer the fried strips to a papertowel-lined plate; repeat with the remaining wonton strips.
3. In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season the dressing with salt and pepper.
4. In a large bowl, toss together the sliced scallion, the bok choy stems and leaves, mizuna, bean sprouts, julienned carrot, chopped cilantro and peanuts. Add the chicken, wonton strips and dressing; toss the salad and serve at once.