Chinese Chicken Salad #1 Recipe

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Chinese Chicken Salad #1 Ingredients

2 1/2 lb plain roasted chicken
8 oz fresh bean sprouts
2 medium cucumbers
1 carrots (or double amount)

DRESSING

3 tbsp sesame paste, or peanut butter
2 tbsp finely chopped scallions
2 tsp sesame oil
2 tbsp chinese white rice vinegar or cider, vinegar
3 tbsp light soy sauce
1 1/2 tbsp finely chopped garlic
1 tsp salt
2 tsp sugar
2/3 cup chicken stock
1 tbsp rice wine or dry sherry

A Recipe for
Chinese Chicken Salad #1

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

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Chili represents your three stages of matter: solid, liquid, and eventually gas.
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This Recipe for Chinese Chicken Salad #1 is one of thousands in the Recipes-to-go Asian Cookbook.

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Chinese Chicken Salad #1 Recipe
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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people.
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Chinese Chicken Salad #1

Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

Chinese Chicken Salad #1 Directions

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in
half lengthwise and remove the seeds with a teaspoon. Finely shred
the cucumber into 3-inch lengths. Peel and finely shred the carrots
into 3-inch lengths. Set the vegetables aside. Take all the meat off
the cooked chicken and shred it into fine strips using a sharp knife
or cleaver. Arrange the chicken strips on a platter and surround them
with the bean sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly. (I find an
electric blender is useful for this, but you could use a screw-top
jar and shake everything in it well.) Pour the dressing all over the
chicken and vegetables and mix well. Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Serves: 6

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Chinese Chicken Salad #1 Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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