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Chinese Chicken Salad
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Description
Chicken Salad with most wonderful flavor and texture!
Ingredients
- FOR THE DRESSING:
- 3 Tablespoons Hoisin Sauce
- 1 teaspoon Chinese Five Spice Powder
- 2 teaspoons Sesame Seed Oil
- 1 teaspoon Dry Mustard Powder
- 3 teaspoons Soy Sauce
- ½ teaspoons Salt
- ½ teaspoons Ground Pepper
- 4 Tablespoons Lime Juice, Fresh
- _____
- FOR THE SALAD:
- 1 whole Rotisserie Chicken (2 1/2 Pound), Light And Dark Meat Shredded Into 2" Shreds
- 1 teaspoon Chinese Five Spice Powder
- 1 package Mung Beans Or Rice Threads, 5 Oz
- 3 cups Vegetable Oil For Fying
- 1 whole Iceberg Lettuce, Medium, Julienne
- 4 sprigs Green Onions, Cut Into 1 1/2" Julienne
- 2 cups Cilantro (leaves Only)
- 1 whole Red Bell Pepper, Julienne, For Color (optional)
- 3 Tablespoons Sesame Seeds, Toasted, Black Or White
Preparation
Take all dressing ingredients and mix well, cover, and refrigerate until ready to use.
Gently toss shredded chicken meat with the Chinese five spice powder. Set aside.
Remove mung beans from package and break up or pull apart into manageable pieces. Do this over a large bowl or dry sink or you will have pieces of brittle mung beans all over the kitchen floor!
Heat 3 cups of oil in a wok or large cast iron fryer to 375 degrees F. Place a handful of mung beans into the oil; when they puff, turn over immediately and fry the other side, all in 3 seconds! They will puff up 5 times the original size of dried beans so be careful not to put too much in the oil at one time. Drain on a wire rack and fry the remaining threads.
About 10 minutes before serving, in a large bowl, pour dressing over shredded chicken and greens and mix well. Add sesame seeds. Then gently fold in fried mung beans. Reserve some mung bean to make a nest over a large platter and put mixed salad on top.
Serve immediately. This salad is best when fried beans are crispy and crunchy.
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Heather Christo on 11.20.2010
I have been randomly craving Chinese Chicken Salad Non Stop ( I know, weird!) I am so excited to try this recipe!