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-> [Asian, Chicken, Chinese, Ethnic, Oriental, Poultry, Salads] -> [Quick chinese chicken salad Recipe] |
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Quick chinese chicken salad
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Oriental, Poultry, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Skinless chicken breasts | | 2
| tsp | Salt | | | SAUCE | | 1
| | Garlic clove, peeled | | 1
| slice | Fresh ginger, peeled | | 2
| | Scallions | | | - with green tops trimmed | | 2
| tsp | Chili bean sauce | | 2
| tsp | Dark soy sauce | | 1
| tsp | Sugar | | 2
| tsp | White rice vinegar | | 2
| tsp | Sesame paste | | | -=OR=- peanut butter | | 1/2
| tsp | Salt | | 1/2
| tsp | Freshly ground black pepper | | 2
| tsp | Sesame oil | | 1/2
| lbs | Iceberg lettuce | | | - finely shredded | | | DRESSING | | 2
| tbsp | White rice vinegar |
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Procedures:
| 1 | Remove the skin from the chicken breasts and place breasts in a pot. | | 2 | Put in enough cold water to cover the chicken, add the salt. | | 3 | Bring the mixture to a simmer, cook for 5 minutes. | | 4 | Turn off the heat and cover tightly. | | 5 | Let the chicken sit in the hot water for 10 minutes. | | 6 | While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. | | 7 | Toss the lettuce with the white rice vinegar and place on a platter. | | 8 | Remove the chicken and allow to cool. | | 9 | Pull off the meat, finely shred and toss with the sauce. | | 10 | Place the chicken with sauce on top of the lettuce and serve at once |
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