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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 | 27 hits in May 2012 |