Chinese Chicken Salad with Rice Sticks-
A recipe for Chinese chicken salad made
with shredded chicken and preserved
ginger. The rice sticks are a nice touch
but if unavailable, feel free to garnish
the salad with chow mein noodles.
Serves 4 to 6
4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped Sauce:
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (hot chili oil, optional, see
link to recipe in directions)
2 to 4 cups oil for deep frying
Deep-fry rice sticks quickly, a few at a time in
very hot oil until they puff, about 1 second. Drain.
Rub chicken with soy sauce and sesame oil. Place in
shallow pan. Roast 45 minutes in 350 degree oven.
When chicken is cool, discard skin and bones and
break meat apart with hands into shreds. Do not cut.
Combine first 3 ingredients of sauce in serving
bowl. Mix well. Add scallions, and the hot chili oil if
using (this will make the sauce spicy).
Add lettuce and chicken. Toss well. Arrange rice
sticks on top. Garnish with preserved red ginger.
* If you like, add toasted sesame seeds and thin
almonds to taste.