Recipes From China #312
with
Chyou
Chicken Salad
INGREDIENTS
two tablespoons brown sugar
two teaspoons soy sauce
one tablespoon sesame oil
quarter cup vegetable oil
three tablespoons rice vinegar
one (8 ounce) package dried rice noodles
one head iceberg lettuce - rinsed
four boneless chicken breast halves
three green onions
one tablespoon sesame seeds
PROCESS
Prepare the dressing thirty minutes ahead of time by mixing the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and put them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, place them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about ten minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also add the dressing over the top of the salad, toss, and serve immediately.
Hope you enjoyed it!
