Chinese Chicken Salad #4
Chinese Chicken Salad
Last updated 6/12/2012 1:14:47 AM. Recipe ID 43856. Report a problem with this recipe.
Title: Chinese chicken salad #4
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 bn Coriander
1/2 ts Mustard; dry
1 tb Oil
2 tb Sesame oil
2 tb Vinegar (or less)
3 tb Sesame seeds; toasted
Date: Thu, 21 Mar 1996 17:01:23 -0500
From: Walt Gray 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.
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
This is also good hot, heat it just enough to get it hot and serve
: Aviva Garrett
: Santa Cruz, California, USA
: Excelan, Inc., San Jose, Calif.
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