aviva@excelan.uucp (Aviva Garrett) (04/25/87)
CHICKEN-SALAD1(M) USENET Cookbook CHICKEN-SALAD1(M)
CHINESE CHICKEN SALAD
CHICKEN-SALAD1 - 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
reasonbly low-calorie dish. And if you use all vegetable
oils, there's almost no cholesterol in it (except for what's
in the chicken).
INGREDIENTS (serves 3-4)
2 lbs chicken parts
2 Tbsp soy sauce
1 Tbsp sherry
dash garlic powder
2 tsp minced fresh ginger
2 oz bean thread (one package)
2 cups oil
2 stalks green onions
1 iceberg lettuce
1 bunch coriander
1/2 tsp dry mustard
1 Tbsp oil
2 Tbsp sesame oil
1-2 Tbsp vinegar
3 Tbsp toasted sesame seeds
PROCEDURE
(1) Mix soy sauce, sherry, garlic powder, ginger.
Marinate the chicken in this mixture for several
hours.
(2) Bake the chicken, skin side up, for 45 minutes at
350 deg. F. Let the cooked chicken cool.
(3) When the chicken is cool, shred it.
(4) Deep-fry the bean thread in small batches in 2
cups oil. Drain.
(5) Shred the green onions and lettuce.
(6) Cut the coriander into 1-inch lengths.
(7) 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
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.
RATING
Difficulty: easy. Time: baking: 45 minutes; preparation: 20
minutes. Precision: approximate measurement OK.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, California, USA
Excelan, Inc., San Jose, Calif.
ucbvax!mtxinu!excelan!aviva