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Chinese Chicken Salad - 1

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozChicken parts
1   Lettuce head - (iceberg)
2 tablespoons 30mlSoy sauce
1   Coriander bunch
1 tablespoon 15mlSherry
1/2 teaspoon 2.5mlMustard - dry
1   Garlic powder
1 tablespoon 15mlOil
2 teaspoons 10mlGinger - (fresh), minced
2 tablespoons 30mlSesame oil
2 oz 56gBean thread
2 tablespoons 30mlVinegar - (or less)
2 cups 474mlOil
3 tablespoons 45mlSesame seeds - toasted
2   Green onion stalks

Recipe Instructions

Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it.

Deep-fry the bean thread in small batches in about 2 cups oil. Drain.

Shred the green onions and lettuce. Cut the coriander into about 1-inch lengths. Place the chicken, lettuce, green onions and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds and bean thread. Mix well. Serve.


* Chicken salad with Chinese seasonings -- This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonably low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). Yield: serves 3-4.

* You can add garlic and ginger to the salad dressing that goes on the salad.

* This is also good hot, heat it just enough to get it hot and serve immediately.

: Aviva Garrett : Santa Cruz, California, USA

Cooking Light, Sept 1994, page 100


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