CHICKEN-SALAD1 - 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 reasonbly low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken).
1 kg chicken parts MARINADE 30 ml soy sauce 15 ml sherry dash garlic powder 10 g minced fresh ginger SALAD 60 g bean thread (one package) 5 dl oil 2 stalks green onions 1 iceberg lettuce 1 bunch coriander 2.5 ml dry mustard 15 ml oil 30 ml sesame oil 15 ml soy sauce 1-2 cl vinegar 30 g toasted sesame seeds
(1) Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. (2) Bake the chicken, skin side up, for 45 minutes at 175 deg. C. Let the cooked chicken cool. (3) When the chicken is cool, shred it. (4) Deep-fry the bean thread in small batches in 5 dl oil. Drain. (5) Shred the green onions and lettuce. (6) Cut the coriander into 2-cm lengths. (7) 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.
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: marinating: several hours; 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
Last modified: 9 May 2006 | 17 hits in May 2007 |