MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Madame Wu's Chinese Chicken Salad
Categories: Poultry, Vegetables, Chilies, Herbs, Citrus
Yield: 5 Servings
MMMMM--------------------------DRESSING-------------------------------
1/2 c Oil
1/4 c Rice vinegar
3 tb Smooth peanut butter
3 tb Soy sauce
4 1/2 ts Sesame oil
1 tb Dry mustard powder
1 tb Fresh lime juice
1 1/2 ts Honey
1 1/2 ts Toasted sesame seeds
1/2 ts Fine chopped fresh ginger
1 cl Garlic; fine chopped
Salt & pepper
MMMMM---------------------------SALAD--------------------------------
Oil; for frying
5 Wonton wrappers; in 1/4"
- strips
18 oz Cooked, bone-in, skin-on,
- chicken breasts; shredded
1/2 c Loose packed cilantro leaves
1/2 Head Napa cabbage; cored,
- shredded
1/2 Head romaine lettuce;
- shredded
3 oz (3/4 c) mung bean sprouts
10 Snow peas; thin sliced
4 Scallions, trimmed, thin
- sliced
1 md Carrot; peeled, shredded
1 md Cucumber; peeled, seeded,
- thin sliced
1 md Red bell pepper, seeded,
- thin sliced
1 Bird’s-eye chile; thin
- sliced, garnish
Black sesame seeds; garnish
Coarse chopped roasted
- peanuts; garnish
MAKE THE DRESSING: In a medium bowl, whisk together the
oil, vinegar, peanut butter, soy sauce, sesame oil,
mustard powder, lime juice, honey, sesame seeds, ginger,
and garlic. Season with salt and pepper and set aside.
MAKE THE SALAD: Into a small heavy-bottomed pot fitted
with a deep-fry thermometer, pour the oil to a depth of
2". Heat to 350ºF/175ºC and add the wontons. Cook,
stirring occasionally, until the strips are crisp, 20-30
seconds. Using a slotted spoon, transfer to a
paper-towel-lined plate.
In a large bowl, toss together the chicken, cilantro,
cabbage, and lettuce. Divide the salad among 4-6 serving
bowls, then top evenly with the sprouts, peas,
scallions, carrot, cucumber, and bell pepper. Drizzle
with the dressing, sprinkle on the chile, and garnish
with the sesame seeds, peanuts, and wonton strips.
Yield: 4 - 6 servings
RECIPE FROM:
https://www.saveur.com
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