Chinese Chicken Salad Recipe
Ingredients
| 1 whole bone-in chicken breast with skin | ||
| Scallions | 4 , thinly sliced | |
| One 1-inch piece of peeled fresh ginger, thinly sliced, plus 1 1/2 teaspoons finely grated ginger | ||
| Salt | To Taste | |
| 3 tablespoons vegetable oil, plus more for frying | ||
| 8 wonton wrappers, cut into 1/3-inch strips | ||
| 3 tablespoons unseasoned rice vinegar | ||
| 1 tablespoon Asian sesame oil | ||
| Soy sauce | 2 Teaspoon | |
| Ground pepper | 1 To taste | |
| 3/4 pound baby bok choy, stems halved, leaves left whole | ||
| Mizuna | 2 Cup (16 tbs) | |
| Mung bean sprouts | 1 Cup (16 tbs) | |
| Carrot | 1 Medium, julienned | |
| Cilantro | 1 Tablespoon, chopped | |
| 1/4 cup chopped roasted,salted peanuts | ||
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.
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.
Chef
