Monday, February 27, 2012

Chinese Chicken Salad with Marinated Chicken

Serves 6-8 people

1/2 pound mixed baby greens
1 small head Napa cabbage, shredded
1 medium carrot, matchstick cut
1/2 cup snow peas, julienned
1/2 cup bean sprouts
1/4 cup red bell peppers, matchstick cut
1/4 cup yellow bell peppers, matchstick cut
1/2 cup cilantro leaves
2 cups Wonton Crisps (recipe below)
1 tablespoon sesame seeds, toasted
Asian Vinaigrette (recipe below)

Toss the greens and the vegetables in a small amount of Asian Vinaigrette. Place the greens in a bowl and top with chicken. Drizzle vinaigrette on the salad. Place sesame seeds in a dry saute pan. Heat over low heat until lightly browned. Garnish with the wonton crisps and toasted sesame seeds.

Asian Vinaigrette:
1/2 cup vegetable oil
1 1/2 tablespoon sesame oil
1/2 cup seasoned rice wine vinegar
1/2 cup soy sauce
2 tablespoon ginger, minced
1 teaspoon garlic, minced
2 teaspoon sugar
1 tablespoon cilantro, chopped
2 green onions, chopped into 1/4 inch pieces
Fresh ground black pepper, to taste

Combine all of the ingredients together and whisk thoroughly. Refrigerate for several hours before use.

Marinated Chicken:
1 cup Hoisin sauce
1 tablespoon sugar
1 teaspoon Chinese Five Spice
1 1/2 tablespoon sesame oil
2 tablespoon seasoned rice wine vinegar
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/2 pound chicken breast, skinless

Combine all of the ingredients together and mix thoroughly. Marinate the chicken breast in the Char Sui Marinade for 24 hours in the refrigerator. Grill the chicken breast on a charcoal grill or range top grill basting with the Char Sui Marinade. Let cool to room temperature and cut into thin strips.

Wonton Crisps
1 small package wonton skins
2 cups vegetable oil

Cut the wonton skins into 1/2 inch strips. Heat the vegetable oil in a pot to 300 degrees. Fry the wonton strips in the oil for 15 seconds or until they are a light golden brown. Drain on a paper towel.

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