Chinese Chicken Salad #4
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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.
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      Title: Chinese chicken salad #4
 Categories: Salad
      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.
  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.
  
  : Aviva Garrett
  
  : Santa Cruz, California, USA
  
  : Excelan, Inc., San Jose, Calif.
  
  : ucbvax!mtxinu!excelan!aviva
  
  : 




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Recipe ID 43856 (Apr 03, 2005)

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