Chinese chicken salad now seems ubiquitous (in almost every California restaurant but the Chinese ones!). I've had bad and I've had good; this one is good! Still, though ... my wine instructor Paul Ellis once made a very good point: "Have you ever noticed that you never see any Chinese people eating Chinese Chicken Salad?"
This recipe came from Chef May Lim, one of my instructors at the now-defunct UCLA culinary arts program.
For the salad:
- 1 cup poached chicken, julienned
- 1 cup each Romaine and Boston lettuces and spinach, julienned
- 1/2 cup carrots, julienned
- 1/2 cup bean sprouts
- 1/2 cup slivered almonds, toasted
- 2 cups deep fried rice sticks, crumbled
- 1 cup won ton skins, cut into thin strips and deep fried until crisp and golden
For the dressing:
Combine all the ingredients for the dressing. Set aside.
- 1/2 cup sherry or red wine vinegar
- 1/2 cup soy sauce
- 1 ounce hoisin sauce (Koon Chun brand is the best)
- Salt to taste
- Chili-garlic sauce to taste
- 1 tablespoon fresh ginger, minced
- 1/2 cup red ginger, minced
- 1/2 green onions, minced
- 1 ounce honey
- 1/2 cup toasted sesame oil
Prepare all the ingredients for the salad. Toss together at the last minute and serve.
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Chuck Taggart (e-mail chuck)