riacmt@ubvmsd.cc.buffalo.edu (Carol Miller-Tutzauer) (06/01/91)
Chinese Chicken Salad -- Recipe developed by husband of Elaine
--------------------- Gilbert Greene, NY, NY, Gourmet magazine,
June 1991, p. 24. (orig. appeared 1984)
vegetable oil for deep-frying
6 won ton wrappers, cut into 1/2-inch strips
2 oz cellophane [aka bean thread, glass] noodles
3 cups shredded cooked chicken
1 bunch of scallions, cut into 1-inch pieces
1/4 c dry-roasted unsalted cashew nuts
1 cup minced fresh coriander
1 red bell pepper, cut into julienne strips
For the dressing:
1/2 t dry mustard, dissolved in 1/2 t water (Chinese mustard)
1 T soy sauce
3 T distilled vinegar (rice vinegar)
2 T hoisin sauce
1 t ground allspice, or to taste (or subst. 5-spice powder)
1 t sugar
2 T Oriental sesame oil
1/4 c corn oil (or less)
1/2 head of lettuce, shredded
In a wok or deep skillet heat 1 1/2 inches of the oil to 375 deg F. on
a deep-fat thermometer, in it fry the wonton strips, turning them, for
15 seconds, or until they are golden, and transfer them with a slotted
spoon to paper towels to drain. In the oil fry the noodles in 2
batches, turning them onece, for 5 seconds (they will quadruple in
volume), transfer them to paper towels to drain, and crumble them. In
a large bowl combine the won ton strips, half the noodles, the chicken,
the scallions, the cashew nuts, the coriander, and the bell pepper.
Make the dressing: In a small bowl whisk together the mustard mixture,
the soy sauce, the vinegar, the hoisin sauce, the all- spice, the
sugar, and salt and pepper to taste, add the oils in a stream,
whisking, and whisk the dressing until it is emulsified.
Toss the chicken salad with the dressing, mound it on a platter lined
with the lettuce, and garnish it with the remaining noodles.
Serves 8.swayze@mcc.com (Dee Swayze) (06/11/91)
This is my first recipe posting, although I have been viewing for some time and I have found many really good dishes. This is my mother's recipe and I always get raves when I serve this. Chinese Chicken Salad Make dressing ahead of time and chill. Serve sparingly. 4 Tbls Sugar 2 tsp. Monosodium Glutamate (optional) 1/2 c Salad Oil 6 Tbls White Vinegar 2 tsp. Salt 1 tsp. Black Pepper (I prefer course ground) 2 Tbls Sesame Oil Mix this together in a shaker bottle. Shake well before serving. Salad: 1 Head Lettuce 1 bunch Green Onions 4 Boneless skinned 1 pkg Wide Chinese Noodles (ready to eat) Chicken Breasts Grill chicken breasts or boil in unseasoned water until done, cool. Tear lettuce into a large salad bowl, slice green onions about 1/2" long and add. Shred chicken and add to salad, mix all together well. When ready to serve, toss in noodles (if noodles are not available, use fried won ton strips or a can of regular chinese noodles). Serve with dressing on the side. Enjoy! Deirdre' Swayze