Chinese chicken salad #3
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Chinese chicken salad #3
  Chinese    Chicken    Salad  
Last updated 6/12/2012 1:14:47 AM. Recipe ID 43855. Report a problem with this recipe.
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      Title: Chinese chicken salad #3
 Categories: Salad
      Yield: 12 Servings
 
      4    -(up to)
      5 oz Cellophane noodles (made
           -from bean or yam curd not
           -rice)
    1/2 lb Chinese pea pods; strings
           -removed
    1/2 c  Rice vineger
      3 tb Soy sauce
  1 1/2 tb Minced fresh ginger
      1 tb Sugar
      1 tb Dry mustard; mixed until
           -smooth with:
      1 tb Water
      1 tb Asian sesame oil
  2 1/2    -(up to)
      3 c  Boned and skinned cooked
           -chicken
      1 tb Salad oil
      2    Cloves garlic; thinly sliced
      1 c  Thinly slivered red onion
      2 tb Lemon juice
      2 lg Red or yellow bell
           -peppers; stemmed, seeded,
           -diced
      6 c  Tender salad greens; about,
           -rinsed and crisped
    1/2 c  Finely chopped fresh
           -cilantro
 
  Debra Ellis 
  
  1. In a 4-6 qt pan, bring about 2 qts water to boiling. Add noodles
  and return to boiling,stirring once. Remove and let stand until
  tender to bite, 10-15 min.. Pour into colander and, with
  scissors,snip noodles to make shorter strands. Drain at least 10 min.
  
  2. In the same pan, bring 6 cups water to boiling on high heat. Add
  peas and cook just until bright green, about 1 min. Drain, and at
  once immerse into ice cold water until cold: drain.
  
  3. Mix rice vinegar,soy,ginger,sugar,mustard mixture, and sesame seed
  oil. set aside.
  
  4. Tear chicken into thin strips, discarding any fat.  set aside.
  
  5. Pour 1 Tbsp oil into wok or 12-in. fry pan over high heat. Add
  garlic and stir-fry until pale gold,about 1 min. Add onion,lemon
  juice,and 2 Tbsp water. Stir-fry until liquid evaporates and onion is
  limp, about 3 min.; scoop from pan with slotted spoon; add to chicken.
  
  6. To pan, add peppers and 2 Tbsp water; stir-fry over high heat just
  until peppers are barely limp, about 2 min. With slotted spoon, scoop
  peppers into a small bowl. If making ahead, chill onion,chichen, and
  peppers up to
        4    hrs.
  
  7. Shake noodles in colander to remove last drops of water,then pour
  into a bowl and mix with about 1/3 of the dressing.
  
  8. Mix salad greens with all but 1 Tbsp of chopped cilantro and
  arrange on a large platter. Mound noodles on greens. Arrange chicken
  mixture,peas,and peppers on and around noodles. Top with remaining
  dressing and sprinkle with remaining chopped cilantro. Mix well.
  Garnish with cilantro leaves..... per serve: 301 cal (85 cal. 28%
  from fat):20 g protein: 9.4 g fat: 33 g carbo:
      587 mg sodium:52 mg chol. FROM JULY ISSUE OF SUNSET ( SOMETHING
  FOR THOSE HOT DAYS THAT ARE FAR AND FEW RIGHT NOW)
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 43855 (Apr 03, 2005)

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