A local Chinese restaurant serves a cold salad that is wonderful. Does anyone have a similar recipe? The ingredients are (all finely shredded) chicken breast, cabbage, carrot, onion and lots of cilantro. Topped with crushed peanuts. The dressing is so light that I cannot tell what is in it. There is no detectable taste of soy sauce or sesame oil. It is not at all oily. Very light like maybe it is only rice wine vinegar and sugar. The salad is delicious. Any help is appreciated.
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ISO: ISO: Chinese chicken salad recipe. Please read on..
- Thread starter jlp8
- Start date
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I like this alot! Rec: Szechwan White Cut Chicken with Spicy Peanut Sauce
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
Szechwan White Cut Chicken with Spicy Peanut Sauce
Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until well blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
Source: http://www.soulcityinc.com/restaurant/title8.htm
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
Szechwan White Cut Chicken with Spicy Peanut Sauce
Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until well blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
Source: http://www.soulcityinc.com/restaurant/title8.htm
This is just delicious.
Vietnamese chicken salad
4 servings
1 hour 10 minutes 45 mins prep
4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or chili paste
1 clove garlic, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili pepper or green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts
1. Salt, pepper and roast chicken breasts at 400 until done.
2. Cool.
3. Make the dressing: In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
4. Set aside.
5. Remove chicken meat from bones and slice each breast thinly on the bias.
6. In a medium bowl, toss together cabbage, mint, and cilantro.
7. Add 1/2 of the dressing and toss.
8. Place on a large platter or 4 individual platters.
9. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
10. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Vietnamese chicken salad
4 servings
1 hour 10 minutes 45 mins prep
4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or chili paste
1 clove garlic, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili pepper or green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts
1. Salt, pepper and roast chicken breasts at 400 until done.
2. Cool.
3. Make the dressing: In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
4. Set aside.
5. Remove chicken meat from bones and slice each breast thinly on the bias.
6. In a medium bowl, toss together cabbage, mint, and cilantro.
7. Add 1/2 of the dressing and toss.
8. Place on a large platter or 4 individual platters.
9. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
10. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
In our area, this is called a "Thai Chopped Chicken Salad"
I've linked a recipe, but it does not include either tamarind or keffir leaves. Those would give it a truly Thai taste.
http://www.styleathome.com/styleathome/client/en/Entertaining/DetailRecipe.asp?idRe=2392&idSm=325
I've linked a recipe, but it does not include either tamarind or keffir leaves. Those would give it a truly Thai taste.
http://www.styleathome.com/styleathome/client/en/Entertaining/DetailRecipe.asp?idRe=2392&idSm=325
debbie_in_ga
Well-known member
Have you tried asking the chef? He/she might be pleased to show you how to make it!
barbara-in-va
Well-known member
Here's one that DH and I enjoy--REC: Larb chicken Salad
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
3/4 cup canned low-salt chicken broth
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or serrano chilies
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves
*Available at Asian markets and some supermarkets nationwide.
Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Spoon into lettuce leaves; serve.
Serves 6.
Bon Appétit
Restaurant; Typhoon, Portland OR
September 1998
http://www.epicurious.com/recipes/recipe_views/views/5680
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
3/4 cup canned low-salt chicken broth
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or serrano chilies
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves
*Available at Asian markets and some supermarkets nationwide.
Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Spoon into lettuce leaves; serve.
Serves 6.
Bon Appétit
Restaurant; Typhoon, Portland OR
September 1998
http://www.epicurious.com/recipes/recipe_views/views/5680
sandi-in-hawaii
Well-known member
I have a few Chinese Chicken Salad dressing recipes inside...
Chinese Chicken Salads are different from the Vietnamese salads - usually sweeter, and no fish sauce.
I have a couple of dressing recipes - you could probably figure out the salad part smileys/smile.gif
Oh, and I do have one complete recipe, but I think it'll be too reddish (ketchup and hoi sin) compared to what you're looking for. But you can use the ideas from the salad components...
Chinese Chicken Salad dressing #1:
1 tablespoon sesame oil
2 tablespoons vegetable oil
3 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon salt
Mix all ingredients together and pour over salad.
Chinese Chicken Salad dressing #2:
1/4 cup sugar
1/4 cup shoyu
1 cup chicken broth
1/4 cup rice vinegar
2 tablespoons sesame oil
Mix all ingredients together and pour over salad.
#3 Chinese Vegetable Salad with Hoi Sin Dressing
2 quarts torn salad greens
1/3 cup chopped green onions
1/2 cup chopped cilantro
1 8 oz can water chestnuts, sliced
Vegetable oil, for frying
1/2 of a 10 oz. pkg won ton wrappers
1 2oz. pkg long rice (mung bean threads)
1/4 lb. char siu (red Chinese barbecued pork), slivered
1/4 cup toasted sesame seeds
Put vegetables and water chestnuts in a loarge salad bowl; cover and chill.
Slice won ton wrappers into 1/4" strips.
Heat oil in a wok. Fry won ton slices until golden brown. Drain on paper towels.
Divide long rice into 4 parts; fry each part separately in hot oil until light and puffy. Drain on paper towels. Break into small pieces, and set aside.
Combine dressing ingredients and mix well.
Just before serving, add won ton pieces, long rice, char siu and sesame seeds to salad greens. Toss gently. Serve with Sesame Hoisin Dressing.
Sesame Hoisin Dressing:
1/3 cup sesame oil
2 tablespoons hoi sin
1/4 cup catsup
2 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
Hope this helps!
Chinese Chicken Salads are different from the Vietnamese salads - usually sweeter, and no fish sauce.
I have a couple of dressing recipes - you could probably figure out the salad part smileys/smile.gif
Oh, and I do have one complete recipe, but I think it'll be too reddish (ketchup and hoi sin) compared to what you're looking for. But you can use the ideas from the salad components...
Chinese Chicken Salad dressing #1:
1 tablespoon sesame oil
2 tablespoons vegetable oil
3 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon salt
Mix all ingredients together and pour over salad.
Chinese Chicken Salad dressing #2:
1/4 cup sugar
1/4 cup shoyu
1 cup chicken broth
1/4 cup rice vinegar
2 tablespoons sesame oil
Mix all ingredients together and pour over salad.
#3 Chinese Vegetable Salad with Hoi Sin Dressing
2 quarts torn salad greens
1/3 cup chopped green onions
1/2 cup chopped cilantro
1 8 oz can water chestnuts, sliced
Vegetable oil, for frying
1/2 of a 10 oz. pkg won ton wrappers
1 2oz. pkg long rice (mung bean threads)
1/4 lb. char siu (red Chinese barbecued pork), slivered
1/4 cup toasted sesame seeds
Put vegetables and water chestnuts in a loarge salad bowl; cover and chill.
Slice won ton wrappers into 1/4" strips.
Heat oil in a wok. Fry won ton slices until golden brown. Drain on paper towels.
Divide long rice into 4 parts; fry each part separately in hot oil until light and puffy. Drain on paper towels. Break into small pieces, and set aside.
Combine dressing ingredients and mix well.
Just before serving, add won ton pieces, long rice, char siu and sesame seeds to salad greens. Toss gently. Serve with Sesame Hoisin Dressing.
Sesame Hoisin Dressing:
1/3 cup sesame oil
2 tablespoons hoi sin
1/4 cup catsup
2 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
Hope this helps!