Anyone have a good Chinese Chicken Salad recipe?

Question

I loved the California Pizza Kitchen one. I live in China and of course, they don't have either here...

Answer 1

I tried looking for the recipe for that one online on topsecretrecipe.com, but they didn't have it, so here's another one instead:

Martha Taylor's Chinese Chicken Salad.

1/2 lb. white chicken meat, cooked and shredded
1/4 cup soy sauce (use wheat-free soy sauce for gluten-free version)
1 teaspoon sherry
1 Tablespoon sugar

High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 oz. bean threads (one bunch)
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds

Sauce:
2 Tbsp sugar
1 teaspoon salt
1/2 teaspoon ground pepper
3 Tbsp oil
1 Tbsp dark sesame oil
3 Tbsp vinegar

1 Using two forks, shred the cooked chicken (if you don't have any already cooked, poach chicken pieces in simmering water until no longer pink inside). Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

2 Put 3/4 inch of high smoke point cooking oil (such as grapeseed oil, or peanut oil) into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.

3 Cut your green onions, shredding them lengthwise as shown. Toast your chopped almonds, or chop your toasted almonds; toast your sesame seeds. (Heat a thin skillet to medium high heat, add the seeds - or nuts, don't do them both together - stir frequently until they begin to brown, remove from heat, they will continue to cook. Let cool to room temp.)

4 Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.

Answer 2

Chinese Chicken Salad

INGREDIENTS:
4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
Sauce:
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional, see link to recipe in directions)
2 to 4 cups oil for deep frying

PREPARATION:
Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove.

Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350 degree oven.

When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut.

Combine first 3 ingredients of sauce in serving bowl. Mix well. Add scallions, and the pepper oil if using(this will make the sauce spicy).

Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold.

* If you like, add toasted sesame seeds and thin almonds to taste.

Answer 3

This is the salad dressing recipe I mostly use for Bon Bon Chicken, a Szechuan appetizer, shredded chicken top on rice noodle salad (steamed chicken + cucumber slices+ rice thick noodle or bean thread sheets)

<<<<< Chicken & cucumber salad dressing >>>> serves 2

1 tablespoon sesame oil
1 teaspoon of fresh garlic (chopped finely)
1 teaspoon chili oil (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
2 tablespoons sesame paste (or peanut butter)
1/2 teaspoon roasted white sesame seed (as garnish)

Answer 4

Crunchy Chinese Chicken Salad:

20 min 20 min prep
4 servings

For Salad
1 head napa cabbage, shredded or thinly sliced
4 green onions, thinly siced
2 tablespoons sesame seeds, toasted
1/4 cup cilantro leaves
3 tablespoons toasted almonds, sliced
2 (3 ounce) packages uncooked oriental-flavor instant ramen noodles or chicken-flavored ramen noodles, crushed (save 1 seasoning mix packet for dressing)
2 cups chicken breasts, cooked and shredded or cubed
For Dressing
4 tablespoons sugar
1/2 cup sesame oil (or 1/4 cup sesame oil and 1/4 cup cooking oil for milder flavor)
1/2 teaspoon fresh ground black pepper
6 tablespoons rice vinegar
1 teaspoon fresh gingerroot, minced (optional)

1. Combine salad ingredients in a large bowl.
2. Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
3. Mix well.
4. Refrigerate overnight or several hours.

Answer 5

Hey, Terri, I sure do!!! This one was published in Gourmet magazine:


1 1/2 cups crispy chow mein noodles
3 cups shredded cooked chicken
1 bunch of scallions, cut into 1-inch pieces
1/4 cup dry-roasted unsalted cashew nuts
1 cup minced fresh coriander
1 red bell pepper, cut into julienne strips
For the dressing:
1/2 teaspoon dry mustard, dissolved in 1/2 teaspoon water
1 tablespoon soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon ground allspice, or to taste
1 teaspoon sugar
2 tablespoons Asian sesame oil
1/4 cup corn oil
1/2 head of lettuce, shredded
1 bunch soybean sprouts

In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper.
Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles


Enjoy!!!!

Christopher

Answer 6

To CHRISTAB,

YOU COPIED AND PASTED MY ANSWER WHICH I POSTED FOR ANOTHER QUESTION MONTHS AGO AND YOU DIDN'T EVEN MENTION WHERE IT CAME FROM, THAT'S RUDE! DO YOU KNOW WHAT BON BON CHICKEN IS??? HAVE YOU TASTED THIS SALAD BEFORE?

Here is my another salad dressing recipe for Chinese roasted whole chicken (deep fried chicken)

And to the asker, I now just found out that you do not want an authentic Chinese Chicken Salad recipe, then ignore my second recipe!!!! You may just make a simple version of Chicken Salad like this one.

<<<<<<<< Chicken Salad >>>>>>>> Serves 2

300 g steamed chicken breast, shredded
1 cucumber, sliced
5 cherry tomatoes
some lettuce leaves, cut into bite size
1 stalk of celery, cut into cubes
1 thai chili, seeded and sliced thinly

Dressing (1)
1 tablespoon of rice vinegar
1 tablespoon of soy sauce
1 teaspoon of sugar (adjust the taste by adding more)
1 tablespoon of sesame oil
some black pepper
some lemon juice

Dressing (2)
Thousand Island dressing + grated parmesan cheese + black pepper

1) Place the lettuce in a salad bowl, layer the cucumber slices, then the celery cubes, top the steamed chicken in the middle, put cherry tomatoes around the chicken.
2) Pour dressing on the salad and sprinkle chili slices on top as garnish.

(If you use the second dressing, just toss all ingredients till combine, I personally like to replace tomato by pineapple)


<<<<<<<< Roasted chicken salad dressing >>>>>> Serves 4

2 gloves of garlic, crushed
2 slices of fresh ginger, crushed
2 stalks of green onions, finely chopped
1 red chili, seeded, finely chopped
3 tablespoons soy sauce
1 tablespoon rice vinegar (or balsamic vinegar)
a pinch of salt
1 teaspoon of sugar
1 teaspoon ground peppercorn
1 tablespoon of sherry, cooking wine
2 teaspoon of sesame oil

1) Heat frying pan or wok on low heat, add sesame oil and stir fry garlic & ginger till golden, add all other ingredients into the pan / wok. Bring to boil. Remove from heat. Let it cool.
2) Serve dressing at the table with warm roasted chicken pieces top on bed of lettuce and garnish with cherry tomatoes.

Chinese Roasted chicken (deep fried)

1 whole free range chicken, about 2 lbs in weight
cooking oil for deep frying

Marinade
4 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
3 big slices of fresh ginger, crushed
2 tablespoon of Chinese rose wine
2 tablespoon of sugar
2 tablespoon of sea salt

Seasoning
1/2 bottle of Lee Kum Kee Soy Sauce Chicken sauce
200 cc of water
4 gloves of garlic, crushed

1) mix the marinade ingredient in a mixing bowl, rub the whole chicken with the marinade mixture for at least 30 minutes.
2) heat wok over medium heat, add 1 tablespoon of oil and stir fry the garlic till fragrant, pour seasoning into the wok, when the chicken sauce is boiled, put the chicken in and spoon the hot sauce over the chicken again and again for 10 minutes, then reduce the heat to low, cover the wok and wait for another 10 minutes.
3) The chicken should be 80% cooked, remove and drain well, set aside
4) Heat up the cooking oil in another wok, when the oil is hot enough, put the chicken into the oil and deep fried till the skin is crispy (about 10 minutes), roll the chicken in the oil occasionally.
5) remove chicken from oil, drain well, cool it down a bit then chop the chicken into pieces. Serve with chicken with the dressing (pouring a spoonful or more on the chicken pieces)

Answer 7

Chinese, chicken and green stuff.