Hot Chinese Chicken Salad

Recipe Ingredients

8		Chicken thighs without skin cut in 1 inch chunks
1/4 cup	15g / 0.5oz	Cornstarch
1/4 cup	59ml	Corn oil
1/8 teaspoon	0.6ml	Garlic powder
1 teaspoon	5ml	Tomato - cut in chunks (large)
4 oz	113g	Water chestnuts - drained and
4 oz	113g	Sliced mushrooms - drained
1		Green onions - coarsely chopped
1 cup	110g / 3.9oz	Celery - sliced on diagonal
1 teaspoon	5ml	Accent seasoning mix
1/4 cup	59ml	Soy sauce
2 cups	474ml	Iceberg lettuce - finely shredded

Recipe Instructions

Recipe by: "Silver Anniversary Chicken Cookbook" Roll chicken in corn starch. Heat corn oil in fry pan or wok over high heat. Add chicken chunks and quickly brown. Sprinkle with garlic powder.

Add tomato, water chestnuts, mushrooms, onion and celery. Stir. Sprinkle with flavor enhancer. Add soy sauce. Stir. Cover, reduce heat to simmer and cook 5 minutes. Lightly toss chicken-vegetable mix with lettuce. Serve hot with rice.

Recipe by Mrs. Raymond Lutz, Taos New Mexico

Source:
Barbara Tropp, The Modern Art of Chinese Cooking

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.