Chinese Chicken Salad Recipe
My Chinese aunt taught me how to make Chinese Chicken Salad, she said this is a very popular Chinese dish. Chinese Chinese Chicken Salad is served as a tasty Main Dish. A good way to use up Chicken is to make some amazing Chinese Chicken Salad. I hope that this Chinese Chicken Salad recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
2 whole chicken breasts
4 cups water
1 tablespoon dry sherry
2 slices pared fresh ginger
2 whole green onions
1/4 cup prepared Chinese plum sauce
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 1/2 teaspoons soy sauce
1 1/2 tablespoons sugar
1 teaspoon dry mustard
3 tablespoons slivered almonds
2 tablespoons sesame seeds
4 cups shredded iceberg lettuce
1 small carrot, shredded
1 1/2 cups bean sprouts (about 3 ounces)
3 green onions, cut into 1 1/2 inch slivers
1/4 cup cilajitro leaves (Chinese parsley)
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.
