Chinese Chicken Salad Recipe
Ingredients
| Bean sprouts | 8 Ounce | |
| Cucumber - 10 ounce 275 grams, peeled, seeded and shredded into 3 inch 7-5 cm sizes | ||
| Carrots - 4 ounce 110 grams, peeled and shredded into 3 inch 7-5 cm sizes | ||
| Chicken - 1 whole 2 1/2 pound 1.1 kg, uncooked OR Plain Roasted Chicken - 1, cut into 8 pieces | ||
| Sesame Paste OR Peanut Butter - 3 tablespoons | ||
| Spring onions | 2 Tablespoon, finely chopped (FOR DRESSING) | |
| Sesame oil | 2 Teaspoon (FOR DRESSING) | |
| Cider Vinegar OR Chinese White Rice Vinegar - 2 tablespoons | ||
| Light soy sauce | 3 Tablespoon (FOR DRESSING) | |
| Garlic | 1 1/2 Tablespoon, finely chopped (FOR DRESSING) | |
| Salt | 1 Teaspoon (FOR DRESSING) | |
| Sugar | 2 Teaspoon (FOR DRESSING) | |
| Chicken Stock - 5 fluid ounce 150ml | ||
| Dry Sherry OR Rice Wine - 1 tablespoon | ||
Directions
MAKING
1. If using uncooked chicken, set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the chicken onto a plate and carefully lower it into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently for 1 1/2 hours or until the chicken is cooked, test with a skewer to see if the juices run clear, if it is pink continue to steam(replenish the water from time to time).
5. Take out the chicken and allow it cool and dry.
6. Tear off all the meat from the chicken and shred it into fine strips using a sharp knife or cleaver.
7. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots.
8. In a screw top jar put all the ingredients of dressing and shake it well, mixing it thoroughly (or use an electric blender).
SERVING
9. To serve, pour the dressing evenly on top of the chicken and vegetables and serve immediately.
1. If using uncooked chicken, set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the chicken onto a plate and carefully lower it into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently for 1 1/2 hours or until the chicken is cooked, test with a skewer to see if the juices run clear, if it is pink continue to steam(replenish the water from time to time).
5. Take out the chicken and allow it cool and dry.
6. Tear off all the meat from the chicken and shred it into fine strips using a sharp knife or cleaver.
7. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots.
8. In a screw top jar put all the ingredients of dressing and shake it well, mixing it thoroughly (or use an electric blender).
SERVING
9. To serve, pour the dressing evenly on top of the chicken and vegetables and serve immediately.
Chef
