Simple chinese recipe

How to Prepare / Make / Cook - ?Simple chinese recipe

It wasn’t until I was an adult and visited Los Angeles that I ever tried a Chinese chicken salad. Our Los Angeles sales representative and friend, Gus Dallas, introduced me to it, and I came back to Boston determined to develop a chicken salad of my own. This one is much lighter and lower in fat than Western chicken salads. Serve it with pan-fried Scallion Cakes (page 303) or Minute Scallion Pancakes (page 305) and fill a bowl with extra noodles to let guests add more if they like. Add the noodles to the salad just before serving or they will become soft and soggy.

½ cup rice vinegar
1 tablespoon cider vinegar
4 teaspoons sugar
2 teaspoons sesame seed oil
½ teaspoon grated peeled gingerroot
1 pound skinless boneless chicken breast, poached, or about 2 cups shredded cooked chicken
4 cups shredded iceberg lettuce (1/2 medium head)
2 cups grated carrots (about 2 medium)
¼ cup chopped chives or scallions
1 ½ cups chow mein noodles
½ cup sliced almonds, toasted

1. Combine the vinegars, sugar, sesame seed oil, and gingerroot in a small bowl or lidded jar and stir or shake until the sugar is dissolved. Set aside.

2. Tear the chicken with your hands into tiny shredded pieces. Combine the pieces in a large salad bowl with the lettuce, carrots, and chives. Just before serving, pour the dressing over the salad and toss until thoroughly mixed. Sprinkle with chow mein noodles and almonds. Serve immediately.

Note See page 45 for directions for shredding vegetables.