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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
Recipes with Chinese Chicken Salad
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Directions: 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.
NOTES:
* 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.
: Difficulty: easy.
: Time: baking: 45 minutes; preparation: 20 minutes.
: Precision: approximate measurement OK.
: Aviva Garrett
: Santa Cruz, California, USA
: Excelan, Inc., San Jose, Calif.
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
2 Pound(s) Chicken parts
2 Tablespoon(s) Ginger (fresh), minced
1 Tablespoon(s) Sherry
1 Dash(s) Marinara sauce, chilled
2 Ounce(s) Bean thread
2 Cup(s) Oil
2 Green onion stalks
1 Lettuce head (iceberg)
1 Coriander bunch
1/2 Teaspoon(s) Mustard, dry
2 Tablespoon(s) Sesame oil
2 Tablespoon(s) Vinegar (or less)
3 Tablespoon(s) Sesame seeds, toasted |
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Chinese Chicken Salad - Dressing
2 Ounce(s) white vinegar
1/12 Ounce(s) black pepper
1/2 Tablespoon(s) accent
1/3 Ounce(s) salt
163/1250 Pound(s) sugar
1/8 Quart(s) olive oil |
Directions:
Mix well and refrigerate.
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