Chicken salad #6
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Chicken salad #6
  Chicken    Salad    Poultry  
Last updated 6/12/2012 12:49:44 AM. Recipe ID 11148. Report a problem with this recipe.
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      Title: Chicken salad #6
 Categories: Poultry
      Yield: 4 Servings
 
      2 lb Chicken parts
      2 tb Soy sauce
      1 tb Sherry
      1 ds Garlic powder
      2 ts Ginger (fresh), minced
      2 oz Bean thread
      2 c  Oil
      2    Green onion stalks
      1    Lettuce head (iceberg)
      1    Coriander bunch
    1/2 ts Mustard, dry
      1 tb Oil
      2 tb Sesame oil
      2 tb Vinegar (or less)
      3 tb Sesame seeds, toasted
 
  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
  
  : 




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Recipe ID 11148 (Apr 03, 2005)

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