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Chinese Chicken Salad

Ingredients
  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)
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese

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