Mings Chicken Salad Food

MING'S CHINESE CHICKEN SALAD RECIPE

Ming's Chinese Chicken Salad Recipe image

Provided by á-25342

Number Of Ingredients 12

Ingredients

1/2 cup each cornstarch and tapioca flour
1 large fryer (3 to 4 pounds)
1 tbls Chinese mustard (more if desired)
2 dashes sesame oil
1/2 tsp 5-spice seasoned salt
1 cup shredded iceberg lettuce
1 cup fried rice vermicelli
1/2 bunch cilantro
3 green onions sliced lengthwise into slivers
1/2 cup peanut oil
1 tbl toasted sesame seeds
1-1/2 tbls chopped almonds

Steps:

Pat flour mixture on the chicken coating it completely. Steam the whole chicken in a steamer for approximately 50 to 60 minutes. Refrigerate until reading to make the salad. Split the fryer in half. Deep fry until skin is a golden, crispy brown. Debone along the grain. Mix chicken strips thoroughly with remaining ingredients except sesame seeds and nuts. Mound on a platter and sprinkle with seasame seeds and nuts. Serves 4 as a main course and 8-10 as a salad.

CHINESE CHICKEN SALAD RECIPE

Chinese Chicken Salad Recipe image

Provided by á-97377

Number Of Ingredients 17

Ingredients

1 pound chicken boneless skinless chicken breast
Marinade
2 tablespoons dry sherry
2 tablespoons vegetable oil
2 tablespoons chopped cilantro
1 tablespoon hoisin sauce
1 tablespoon grated ginger
1 teaspoon sesame oil
1 teaspoon dry mustard
salt to taste
Other Ingredients
1/2 cup chopped peanuts
1/4 cup sesame seeds, browned
2 cup rice sticks, deep fried
2 cup shredded lettuce
2 stalks green onion, shredded
1/4 cup cilantro

Steps:

Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger, sesame oil, dry mustard, and salt in a medium sized bowl. Reserve 1/4 cup of marinade for use later in the recipe. Marinate the boneless skinless chicken breasts in the marinade ingredients for 2 hours or overnight. Bake chicken breasts for approximately 25 to 30 minutes. Pour the reserved marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 tablespoon dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.

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