Chinawolf Chicken Salad
List of Ingredients
This recipe serves 6.
Chicken Marinade:
1/2 cup peanut oil
2 tbsps fresh ginger, minced
2 tbsps garlic, minced
1/2 bunch cilantro, chopped
4 green onions, chopped
1 tbsp crushed red chilies
Chinawolf Chicken:
4 boneless, skinless chicken breasts
1/2 cup peanut oil
Salt
White pepper
Dressing:
3 tbsps Coleman's mustard (powdered)
1 tbsp water
3 tbsps honey
3 tbsps rice wine vinegar
21/2 tbsps soy sauce
1 tbsp grated ginger
2 tsps minced garlic
2 tbsps sesame oil
1 cup peanut oil
Salad:
1 small head Nappa cabbage
1/2 head green cabbage
1/2 head red cabbage
1 carrot
1/4 lb daikon (Asian radish)
Wonton strips, fried
Green onion, julienne, for garnish
Directions
For the marinade: In a mixing bowl, combine all ingredients well.
For the chicken: Marinate chicken at least 4 hours, preferably overnight. Season chicken with salt and pepper. In a hot saute pan, sear the chicken in the peanut oil. Place chicken in a baking dish and roast in a 350-oven for 10-15 minutes until just cooked. Let cool. Using a sharp knife, slice into thin strips.
Make the dressing: In a tall mixing bowl, combine water and mustard to make a paste. Add all other ingredients except the oils. Using a hand mixer to blend thoroughly, slowly add in the oils in a slow stream. Blend until smooth and emulsified.
Julienne (cut into thin strips) the cabbage and carrot.
In a mixing bowl, place the cabbage, carrot, daikon, chicken and wontons. Ladle the dressing around the edge of the bowl. Using tongs, toss the salad until lightly and evenly coated with dressing. Serve in to-go cartons topped with additional wonton strips and green onions.
Recipe
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