Chinese Bbq Chicken Salad
Ingredients
1 ts salt & 1 teaspoons soy
-sauce
2 ts sherry
Sauce:
2 ts red wine vinegar & 1/4 cup
-soy sauc
2 ts dark sesame oil & 2 tbsp.
-sugar
2 ts hoisin sauce & 2 stalks
-green onion
Salad:
3/4 head lettuce; torn into
-small piec
1 1/2 boneless, skinless chicken
-breasts
3 ts sesame seeds
Mai Fun Noodles or Sai Fun
-Noodles
Oil for deep frying
Instructions
The night (or morning) before serving: mix marinade ingredients, cut
chicken into cubes about 3/4 inch or smaller, and mix chicken pieces with
marinade.
Bake chicken and marinade in dish large enough so that chicken pieces are
spread out (not in a big pile). Bake approximately 25 to 30 minutes at 350
degrees until chicken pieces are cooked. After sufficient cooling period,
place chicken in refrigerator to chill/store.
While baking chicken, mix sauce. Place in refrigerator to chill.
Anytime before serving: Pour oil in wok or pan until it is at least one
inch deep (two or three inches is much better!). Heat to 375 or 400
degrees. Place a single Mai Fun noodle in hot oil to test. If the oil is
hot enough, the noodle will instantly expand like crackly popcorn.
Place small quantities of noodles in the hot oil. They will expand
instantly. Be sure all noodles are cooked. Sometimes the expansion will
lift noodles out of the oil before they cook. Flip the uncooked noodles
into the hot oil so they cook too. The cooked noodles don't retain much
oil.
Cook enough noodles to match the amount of lettuce/bean sprouts. The
noodles will shrink when you add the sauce.
Before serving: Mix lettuce and bean sprouts. Place in bowl twice as large
as the lettuce/bean sprouts. Remove the chicken from the refrigerator. Mix
with the lettuce and bean sprouts. Add the noodles. Mix with the salad.
Sprinkle sesame seeds on top of salad. Remove the sauce from the
refrigerator. Stir and pour over salad. Serve immediately.
- - - - - - - - - - - - - - - - - -
Contributor: whitney@shalom.sybase.com (Whitney Martin)
1 ts salt & 1 teaspoons soy
-sauce
2 ts sherry
Sauce:
2 ts red wine vinegar & 1/4 cup
-soy sauc
2 ts dark sesame oil & 2 tbsp.
-sugar
2 ts hoisin sauce & 2 stalks
-green onion
Salad:
3/4 head lettuce; torn into
-small piec
1 1/2 boneless, skinless chicken
-breasts
3 ts sesame seeds
Mai Fun Noodles or Sai Fun
-Noodles
Oil for deep frying
Instructions
The night (or morning) before serving: mix marinade ingredients, cut
chicken into cubes about 3/4 inch or smaller, and mix chicken pieces with
marinade.
Bake chicken and marinade in dish large enough so that chicken pieces are
spread out (not in a big pile). Bake approximately 25 to 30 minutes at 350
degrees until chicken pieces are cooked. After sufficient cooling period,
place chicken in refrigerator to chill/store.
While baking chicken, mix sauce. Place in refrigerator to chill.
Anytime before serving: Pour oil in wok or pan until it is at least one
inch deep (two or three inches is much better!). Heat to 375 or 400
degrees. Place a single Mai Fun noodle in hot oil to test. If the oil is
hot enough, the noodle will instantly expand like crackly popcorn.
Place small quantities of noodles in the hot oil. They will expand
instantly. Be sure all noodles are cooked. Sometimes the expansion will
lift noodles out of the oil before they cook. Flip the uncooked noodles
into the hot oil so they cook too. The cooked noodles don't retain much
oil.
Cook enough noodles to match the amount of lettuce/bean sprouts. The
noodles will shrink when you add the sauce.
Before serving: Mix lettuce and bean sprouts. Place in bowl twice as large
as the lettuce/bean sprouts. Remove the chicken from the refrigerator. Mix
with the lettuce and bean sprouts. Add the noodles. Mix with the salad.
Sprinkle sesame seeds on top of salad. Remove the sauce from the
refrigerator. Stir and pour over salad. Serve immediately.
- - - - - - - - - - - - - - - - - -
Contributor: whitney@shalom.sybase.com (Whitney Martin)
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