J
Joined: Sep 18, 2010
Posts: 503
|
J
Here's my version of Asian Chicken Salad.
Ingredients
½ c rice vinegar
½ c soy sauce
¼-½ c hoisin sauce, to taste (I usually split-the-difference)
1½ T fresh ginger, grated or minced
¼ c sesame oil (or 50:50 peanut & sesame oils if the latter is too strong)
3-4 boneless, skinless chicken breasts (or, equivalent in leftover chicken)
Salt and black pepper, to taste
½ Napa cabbage, sliced into shreds as finely as your patience will allow
1 red (any non-green will do) bell pepper, cut in half and thinly sliced
1 bunch scallions, thinly sliced on diagonal
1 c chow mein noodles
Instructions
-
Whisk vinegar, 3 T soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour ½ c marinade over chicken breasts; reserve remaining vinegar mixture to use as dressing. Add, marinade, remaining soy sauce and 3 cups water to pot. Bring to simmer and poach chicken until cooked through, 7 to 10 minutes. (Skip this if you have leftover chicken, although it won't taste quite the same. You can also use shrimp -- think 31-40s -- but the cooking times will be shorter, natch.)
-
Remove the chicken and refrigerate until cool enough to handle. Shred or chop chicken into "half of bite sized" pieces.
-
Put the chicken into your serving bowl, toss with 2 T dressing (throw a bit more soy sauce if you're starting with leftover chicken), and season with salt and pepper. Add cabbage, bell pepper, green onion, and remaining dressing and toss until well-dressed. Sprinkle with chow mein noodles and serve.
OPTIONS: You can use peanuts, or fried wonton strips as the garnish. You can replace Napa cabbage with any sturdy lettuce or cabbage (a little red cabbage looks nice in any case) or you can use shredded carrot instead of bell pepper.
|
