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Chinese Salad With Chicken & Mushrooms Recipe
|Chinese mushroom||1 Large (Soaked 1 Hour)|
|Chicken stock||1 Teaspoon (Leveled)|
|Bean sprouts||4 Tablespoon|
|Peanut oil||3 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Lettuce||1⁄2 , cut into strips|
Serving size: Complete recipe
Calories 458 Calories from Fat 403
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 7.7 g38.5%
Trans Fat 0 g
Cholesterol 0.09 mg
Sodium 699.4 mg29.1%
Total Carbohydrates 12 g3.9%
Dietary Fiber 4.5 g18.1%
Sugars 5 g
Protein 4 g8.6%
Vitamin A 247.1% Vitamin C 70.1%
Calcium 5.7% Iron 12.2%
*Based on a 2000 Calorie diet
Rinse the soaked mushroom; cover with chicken stock and then cook for 10 minutes.
Drain the mushroom and cut it into thin strips and leave to become cold.
Pick over the bean sprouts removing any little seed shells.
Wash and rinse and cook in a little chicken stock for 2-3 minutes.
Drain and leave to become cold.
Blend the peanut oil, vinegar and soy sauce together.
Dress the chicken and lettuce with the oil and vinegar dressing.