Chinese Chicken Salad Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 2 whole chicken breasts
 Water4 Cup (16 tbs)
 Dry sherry1 Tablespoon
 Ginger slice2 , pared
 2 whole green onions
 1/4 cup prepared Chinese plum sauce
 White distilled vinegar2 Tablespoon
 Vegetable oil1 Tablespoon
 Sesame oil1 Tablespoon
 Soy sauce1 1/2 Teaspoon
 Sugar1 1/2 Tablespoon
 Dry mustard1 Teaspoon
 Slivered almonds3 Tablespoon
 Sesame seeds2 Tablespoon
 Iceberg lettuce4 Cup (16 tbs), shredded
 Carrot1 Small, shredded
 Bean sprouts1 1/2 Cup (16 tbs)
 3 green onions, cut into 1 1/2 inch slivers
 Chinese parsley1/4 Cup (16 tbs)
 Bean threads or Vermicelli cooked and drained

Directions

Combine chicken, water, sherry, ginger and whole green onions in 3-quart saucepan.
Bring to a boil; reduce heat, cover and simmer 20 minutes.
Remove from heat.
Let stand until chicken is cool.
Strain stock and refrigerate or freeze for another use.
Remove and discard skin and bones from chicken.
Pull meat into long shreds.
For dressing, combine plum sauce, vinegar, vegetable and sesame oils, soy sauce, sugar and mustard in small bowl; mix well.
Place almonds in small dry skillet.
Shake over medium heat until golden and fragrant, about 3 minutes.
Transfer to large salad bowl.
Toast sesame seeds in same skillet until seeds are golden and begin to pop, about 2 minutes.
Add sesame seeds to almonds.
Add lettuce, carrot, bean sprouts, green onion slivers, cilantro and cooked chicken.
Toss to coat evenly.
Add bean threads and toss to mix well.
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