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Chinese Chicken Salad http://rasamalaysia.com/chinese-chicken-salad/
April 02nd, 2012 13 Comments

Chinese Chicken Salad

Chinese Chicken Salad

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Chinese Chicken Salad Recipe

Ingredients:

3 cups mixed salad greens (1 1/2 cups bite-size romaine lettuce + 1 1/2 cups shredded green and red cabbage)
1/4 cup shredded carrots
1/2 cucumber, peeled, deseeded, and julienned
Sesame Ginger Salad Dressing
1 lb boneless, skinless chicken breast fillet
4 tofu squares, pre-fried (store bought)
1-2 dried chinese mushroom, soaked in water
5 wonton wrappers
2 cups oil (to make crispy wontons)

Sesame Ginger Salad Dressing:

1/2 cup brown sugar
1/4 cup low-sodium or light soy sauce
1/4 cup pure sesame oil
2-inch ginger, peeled and minced
2-3 cloves garlic, peeled and minced
1 stalk scallion, cut into thin rounds
1 small shallot, peeled and minced
2 tablespoons red wine vinegar
2 tablespoons rice wine vinegar
1 teaspoon sesame seeds, lightly toasted

Whisk all the Salad Dressing ingredients together and set aside for at least 1 hour. Refrigerate until use.

Method

For Chicken, Tofu and Mushroom:

1. Marinate chicken with a little salt, black pepper, and 2 1/2 tablespoons of Sesame Ginger Salad Dressing for 30 minutes. Discard marinade before cooking.

2. Preheat oven broiler/grill for 10 minutes.

3. Remove chinese mushroom from soaking water, drained and set aside. To speed up the process, microwave the mushroom with water in the microwave for 1-2 minutes, or until softened.

4. Put the marinated chicken, mushroom and tofu squares onto the broiler rack.

5. Broil the tofu and mushroom for 2-5 minutes on each side, or until lightly charred and cooked. Remove tofu and chinese mushroom from the oven, set aside to cool down. Cut the tofu into tiny squares (or crouton size), and cut the mushroom into strips.

6. Broil chicken breast for 8-10 minutes on each side, or until the meat is completely cooked. Remove chicken and cool down. Cut into thin slices. Store chicken, mushroom and tofu in the refrigerator until the salad is ready.

For Crispy Wontons:

1. For each wonton wrapper, cut into 8 strips.

2. Heat up oil in a wok to medium-high heat. When the oil starts to shimmer, briskly deep-fry the wonton strips until golden brown. Dish up and drain on paper towels. Cool down and store in an air-tight container.

For The Salad:

1. In a large bowl, mix the salad greens, sliced chicken, mushroom strips and tofu with generous amount of Sesame Ginger dressing. Toss well.

2. Chill for 5 minutes. Just before serving, spoon in extra Sesame Ginger Salad Dressing. Garnish with crispy wontons.

Cook’s Notes:

To substitute crispy wontons, use store-bought crispy chow mein or home-made crispy rice stick noodles.

If you prefer a spicy Sesame Ginger Salad Dressing, add a teaspoon or two of chili sauce and/or chili oil to the dressing.

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13 comments... read them below or add one

  1. Angela Tellone Hatch via Facebook says:

    You mentioned Madame Wu’s. My daughter and I ate there just before it closed. Best Chinese food I ever ate. It’s been gone a long time. Madame Wu herself came over to talk. We discovered that her husband and my daughter’s father both went to MIT and we had long, friendly conversation.

  2. Angela Tellone Hatch via Facebook says:

    Good dressing. I like to make a special dressing and try to collect recipes for it.

  3. Is this dish similar to the one we make for chinese new year? We use fish instead of chicken….

  4. transport et logistique says:

    It contains truly information. Your website is very useful. Thanks for sharing. Looking forward to more! Great visualization and unique informative article indeed

  5. This is my first opportunity to visit this website. I found some interesting things and I will apply to the development of my blog. Thanks for sharing useful information.

  6. Rinat says:

    LOVE CHICKEN!!it looks really good

  7. Sherry says:

    This turned out absolutely AMAZING. I wouldn’t change a single thing in the recipe. I am literally sitting here eating this for breakfast, because when my husband started making this last night, he ran out of time. Now I get to eat it all day. Thanks for the wonderful recipe!

  8. nadya says:

    this dressing is dangerously good!!! i whipped the salad with whatever i have on the fridge last night (no wonton wrapper, only have apples and some spicy roasted cashews in addition to some greens)…i still have some dressing remaining and i marinade two frozen salmon steak for lunch (pan sear then broil), it is absolutely delicious….my son ate the leftover chicken from the salad last night with some brown rice for breakfast and he said “yuuummmm this is delicious” thank you bee :)

  9. Olivia says:

    Thinking about making this for a large party. How many servings does this recipe make?

  10. Chyong says:

    It was really delious. I tried it exactly from your recipe. I also tried a lot of recipes from your dishes. Everything is Perfect. Thanks a lot for delious recipes :)

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