Can you stand one more Chinese Chicken Salad? I posted this on the Swap a hundred...

M

michael-in-phoenix

Well-known member
...years ago. It's still my favorite.

This is one of those recipes that doesn't

sound like anything great, until you give it a try! Then it becomes an immediate favorite. The peanut dressing has absolutely the most delicious flavor I've ever had on a cold chicken salad.

White Cut Chicken w/ Spicy Peanut Sauce

1 1/2 lbs. Chicken breasts

1 whole green onion cut in half

1 quarter-sized piece of fresh ginger root,

crushed with the side of a cleaver

1 Tbsp. dry sherry

1/2 tsp. salt

1/2 tsp. sugar

2 cups water

1 to 3 cups shredded greens - lettuce, cabbage, etc.

Place chicken in a 2 quart pan w/ the onion,

ginger, sherry, salt, sugar and water. Bring

to a boil, cover, and simmer for 20 minutes.

Remove from heat and let stand covered until

chicken is cool enough to handle. Strain broth

and save for other recipes (great for soups!).

Remove and discard skin from chicken. Pull meat

from bones, then pull meat into long shreds.

If made ahead, cover and chill.

Spicy Peanut Sauce

3 Tbsp. CREAMY peanut butter

5 Tbsp. peanut oil

4 Tbsp. soy sauce

4 Tbsp. sugar

4 tsp. (or one Tbsp. + one tsp.) plain rice

vinegar

1 tsp. sesame oil

1/2 to 1 tsp. ground cayenne pepper (to taste)

2 Tbsp. finely minced green onion

2 Tbsp. finely minced cilantro

Very important: Stir together peanut butter

and peanut oil until smoothly blended. Do not

add other ingredients until this is done, or

proper consistency will not be accomplished!

THEN, add remaining ingredients and stir well

to blend.

Can be used immediately, but is better if made

a few hours ahead and allowed to stand in the

fridge to meld flavors.

To serve:

On a platter, arrange greens and top with a

mound of cold chicken shreds. Then garnish

chicken with chow mein noodles (the hard ones

sold in cans or bags in the oriental section of

supermarkets. Try to find the smaller finer

noodles, if possible. Sometimes you run across

them in asian markets or well-stocked supermarkets).

Place a bowl of sauce on the side and have guests

drizzle sauce over the salad on their serving

dishes.

Tips:

A little sauce goes a long way, so don't over

load.

Adding fresh bean sprouts, radish sprouts, or

shredded carrots adds color to the greens and

makes for a more interesting presentation.

Whenever I serve this to guests, it always gets

enthusiastic compliments, and many requests

for the recipe.

Enjoy!!!!

Michael

 
Oops! Sorry I missed the recipe above. I got mine from a Sunset chinese ...

...cookbook, and posted it on Gail's back in 1996.

I still make it for salad courses, and for pot lucks where I'm asked to bring a 'chicken salad' or 'some salad with meat, like a chicken caesar or a taco salad'.

I gets a good review.

Michael

 
Ignore previous post..I am so dumb! Whenever I need chow mein noodles

I purchase a bag or two (.50 cents each) from the local chinese restaurant. They taste fresh, maybe they fry them themselves, and they are so much better than the canned kind.

 
Yikes! This is incredibly delicious ... can't stop eating the dressing ...

Wow, am I glad I logged on today for the first time and found this recipe. I've already made it and it's "to die for"! Thanks for posting Michael. Got any others like this? This is the kind of dinners we like to have here in the hot Texas summers, some sort of salad with meat. Yummy! Thanks again! Julie in Dallas, TX

 
REC: Shredded Chinese Chicken Salad ... another one, different, and good!

Thanks for the welcome!
I got this recipe from a Chinese restaurant that had cooking classes for authentic Chinese dishes. All their recipes have been great! This one below is especially one of our favorites . . . well, at least until now . . . we really LOVED the recipe Michael posted with the Spicy Peanut Sauce!


Shredded Chinese Chicken Salad

1 whole chicken breast
2 oz. bean threads (OR rice sticks OR strips of wonton skins, fried)
oil for deep frying
2 eggs, beaten
3 cups shredded romaine lettuce
1/4 cup chopped roasted (unsalted) peanuts or almonds

Dressing:
1 Tbsp light soy sauce
1 Tbsp red wine vinegar
1 tsp sesame oi1
1 tsp white sugar
1 tsp hot chili oil
1/4 tsp salt
1 Tbsp finely minced scallion
2 thin peeled slices fresh ginger, finely minced

Bring 4 quarts water to rolling boil. Add 1 Tbsp salt and the whole chicken breast. Reduce heat to low and simmer chicken 20 minutes. Remove chicken, and when cool enough to handle, discard bones and skin. Pull meat into shreds and set aside.

Heat 2 in. of oil in a large frying pan to 375 degrees so when a piece of bean thread is dropped into it, it expands immediately. Now add remainder of bean threads. As soon as they expand, remove and drain on paper towels. This deep frying can be done a few hours in advance.

Prepare the eggs: Heat a wok or frying pan to hot. Lightly oil with about 1 tsp.. oil. Add half the egg mixture, rolling it around in pan until it forms into a thin pancake. When egg sets, remove the pancake, and cook the rest of the egg in the same manner. Shred the egg pancakes.

Combine ingredients for dressing.

To Serve: Using your fingers, break bean threads into small pieces. Combine all ingredients by tossing with dressing. Serve at once.

Variation: Substitute for chicken ½ lb. unshelled uncooked shrimp. Poach shrimp until shells turn pink. Shell and devein shrimp. Cut shrimp into shreds. Toss with other salad ingredients and the dressing for Shredded Shrimp Salad.

 
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