Chinese Chicken Salad Recipe
Ingredients
| 2 whole chicken breasts | ||
| Water | 4 Cup (16 tbs) | |
| Dry sherry | 1 Tablespoon | |
| Ginger slice | 2 , pared | |
| 2 whole green onions | ||
| 1/4 cup prepared Chinese plum sauce | ||
| White distilled vinegar | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Soy sauce | 1 1/2 Teaspoon | |
| Sugar | 1 1/2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Slivered almonds | 3 Tablespoon | |
| Sesame seeds | 2 Tablespoon | |
| Iceberg lettuce | 4 Cup (16 tbs), shredded | |
| Carrot | 1 Small, shredded | |
| Bean sprouts | 1 1/2 Cup (16 tbs) | |
| 3 green onions, cut into 1 1/2 inch slivers | ||
| Chinese parsley | 1/4 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.
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.
Chef
