Chinese Bbq Chicken Salad
bbq, chinese, poultry
1 teaspoon salt & 1 teaspoons soy
1 sauce
2 teaspoon sherry
1 sauce:
2 teaspoon red wine vinegar & 1/4 cup
1 soy sauce
2 teaspoon dark sesame oil & 2 tbsp.
1 sugar
2 teaspoon hoisin sauce & 2 stalks
1 green onion shredd
1 salad:
3/4 head lettuce -- torn into
1 small piec
1 1/2 boneless, skinless chicken
1 breasts
3 teaspoon sesame seeds
1 mai fun noodles or sai fun
1 noodles (chines
1 oil for deep frying
The night (or morning) before serving: mix marinade ingredients, cut chicken into cubes about 3/4 inch or smaller, and mix chicken pieces with marinade.
Bake chicken and marinade in dish large enough so that chicken pieces are spread out (not in a big pile). Bake approximately 25 to 30 minutes at 350 degrees until chicken pieces are cooked. After sufficient cooling period, place chicken in refrigerator to chill/store.
While baking chicken, mix sauce. Place in refrigerator to chill.
Anytime before serving: Pour oil in wok or pan until it is at least one inch deep (two or three inches is much better!). Heat to 375 or 400 degrees. Place a single Mai Fun noodle in hot oil to test. If the oil is hot enough, the noodle will instantly expand like crackly popcorn.
Place small quantities of noodles in the hot oil. They will expand instantly. Be sure all noodles are cooked. Sometimes the expansion will lift noodles out of the oil before they cook. Flip the uncooked noodles into the hot oil so they cook too. The cooked noodles don't retain much oil.
Cook enough noodles to match the amount of lettuce/bean sprouts. The noodles will shrink when you add the sauce.
Before serving: Mix lettuce and bean sprouts. Place in bowl twice as large as the lettuce/bean sprouts. Remove the chicken from the refrigerator. Mix with the lettuce and bean sprouts. Add the noodles. Mix with the salad. Sprinkle sesame seeds on top of salad. Remove the sauce from the refrigerator. Stir and pour over salad. Serve immediately.
Recipe By : whitney@shalom.sybase.com (Whitney Martin)
Yield: 1 servings