Chinese Chicken Salad Recipe
Ingredients
| Boneless chicken breasts | 1 pound | |
| Water | 1 Cup (16 tbs) | |
| Green Onions- 5 whole (1 halved; 4 thinly sliced on the diagonal) | ||
| Fresh Ginger- 1 slice (1/4-inch-thick), crushed | ||
| Dry Sherry or Rice-Wine Vinegar- 1 tablespoon | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 1/2 Teaspoon | |
| Maifun | 2 Ounce | |
| Head Lettuce- 1 small, tore in small pieces | ||
| Cucumber- 1no., seeded and thinly sliced on the diagonal | ||
| Sesame seeds | 2 Tablespoon, toasted | |
| Dry mustard | 1 Teaspoon | |
| Sugar | 3 Tablespoon | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Sesame oil | 2 Tablespoon | |
| Rice-Wine Vinegar- 6 tablespoons | ||
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.
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.
Chef
