Chinese Chicken Salad Recipe
Are you looking for a great in taste Chinese Chicken Salad recipe? Chinese Chicken Salad comes from Chinese cuisine and it is eaten as a Side Dish. No other ingredient will make Chinese Chicken Salad taste so yummy than Chicken. Once you try preparing this Chinese Chicken Salad, I am sure you will be making it again!.
Ingredients
1 whole broiler fryer
2 cups water Handful of celery tops 1 teaspoon salt
6 peppercorns
1 1/2 cups Soy Dressing
1 bunch fresh broccoli
6 cups broken salad greens
1 cup chopped celery
2 green onions, sliced
5 large radishes, sliced
1 can Chinese fried noodles
1 hard cooked egg, shelled
Directions
Simmer chicken with water, celery tops, salt and peppercorns in kettle 1 hour, or until tender.
Take chicken from broth and let drain in shallow pan just until cool enough to handle. (Strain broth and save for soup.)
Remove skin from chicken, then pull meat from frame in large pieces. (It comes off easily while still warm.)
Cut into bite size pieces; place in shallow pan; pour 1/4 cup Soy Dressing over.
Cover; chill at least an hour to blend flavors.
Trim and discard outer leaves from broccoli.
Cut off ends to make about 4 inch long stalks; split large ones lengthwise.
Cook, covered, in about 1 inch depth boiling salted water in large frying pan 15 minutes, or until crisply tender; drain well.
Place in shallow pan; pour 1/2 cup Soy Dressing over.
Cover; chill at least an hour.
When ready to serve, pile salad greens, celery, green onions and radishes, saving about 8 slices for later stage, into large shallow salad bowl.
Pour remaining 3/4 cup Soy Dressing over; toss lightly to mix.
Arrange marinated broccoli with stems toward center in a ring on top; fill ring with marinated chicken.
Spoon noodles around broccoli.
Press white of egg, then yolk through a sieve onto separate sheets of waxed paper.
Spoon white on top of chicken; top with saved radish slices, overlapping slightly; garnish with sieved egg yolk.
SOY DRESSING:
Combine 1/2 cup soy sauce, 1/2 cup salad oil or peanut oil and 1/2 cup wine vinegar or cider vinegar with 1 teaspoon salt and 1/2 teaspoon ground ginger in small jar with tight fitting cover; shake to mix well.
Makes 1 1/2 cups.
Take chicken from broth and let drain in shallow pan just until cool enough to handle. (Strain broth and save for soup.)
Remove skin from chicken, then pull meat from frame in large pieces. (It comes off easily while still warm.)
Cut into bite size pieces; place in shallow pan; pour 1/4 cup Soy Dressing over.
Cover; chill at least an hour to blend flavors.
Trim and discard outer leaves from broccoli.
Cut off ends to make about 4 inch long stalks; split large ones lengthwise.
Cook, covered, in about 1 inch depth boiling salted water in large frying pan 15 minutes, or until crisply tender; drain well.
Place in shallow pan; pour 1/2 cup Soy Dressing over.
Cover; chill at least an hour.
When ready to serve, pile salad greens, celery, green onions and radishes, saving about 8 slices for later stage, into large shallow salad bowl.
Pour remaining 3/4 cup Soy Dressing over; toss lightly to mix.
Arrange marinated broccoli with stems toward center in a ring on top; fill ring with marinated chicken.
Spoon noodles around broccoli.
Press white of egg, then yolk through a sieve onto separate sheets of waxed paper.
Spoon white on top of chicken; top with saved radish slices, overlapping slightly; garnish with sieved egg yolk.
SOY DRESSING:
Combine 1/2 cup soy sauce, 1/2 cup salad oil or peanut oil and 1/2 cup wine vinegar or cider vinegar with 1 teaspoon salt and 1/2 teaspoon ground ginger in small jar with tight fitting cover; shake to mix well.
Makes 1 1/2 cups.
