Chinese Chicken Salad
Serving Size : 4 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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2 tablespoons sesame seeds
2 pounds chicken breasts -- boned and skinned
1 tablespoon sesame oil
1 tablespoon salad oil
rice sticks
oil for frying
4 cups iceberg lettuce -- shredded
4 green onions -- thinly sliced
1/2 cup cilantro -- chopped
-----Hoisin Dressing-----
2 tablespoons hoisin sauce
2 tablespoons lemon
2 teaspoons sugar
1 tablespoon sesame oil
3 tablespoons salad oil
1. In a small frying pan over medium heat, stir sesame seed until lightly browned (6 to 8 minutes); set aside.
2. Using the flat side of a meat mallet, pound chicken breasts between pieces of waxed paper, to a thickness of about 1/4 inch. Cut into bite-sized strips about 1/2 inch wide. Sprinkle with salt.
3. In a wok or large frying pan heat oil and brown half the chicken lightly, stirring and turning over medium high heat until cooked through (about 3 minutes); remove from pan. Add remaining chicken and cook in the same way.
4. Mix chicken with Hoisin Dressing and let stand while assembling salad.
5. To fry rice sticks: Pour salad oil into a wok or large, deep frying pan to a depth of about 2 inches; heat to 350 degrees F. Add a generous handful of rice sticks. Stir and fry just until puffy and crisp (15 to 30 seconds). Remove from fat and drain well. You should have about 2 cups.
6. In a large bowl or deep platter mix lettuce, onion, and cilantro. Add chicken, sesame seed, and rice sticks and mix lightly. Serve at once.
Hoisin Dressing: In a small bowl mix hoisin sauce, lemon juice, and sugar. Using a whisk or fork, gradually beat in oil. Makes about 1/2 cup.
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NOTES : The puffy-crisp rice noodles (or sticks) that add so much appeal to this distinctive salad are sometimes labeled with their Chinese name, mai fun. Look for them in stores specializing in Oriental foods. When you fry them, be sure the oil is heated to the temperature specified, for maximum volume and crispness.
