Serves 4 to 6
- 4 ounces rice sticks
- 4 chicken breasts
- 2 tablespoons light soy sauce
- 1 head lettuce, shredded
- preserved red ginger, chopped
- 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 (hot chili 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 hot chili 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.
(*Note: This recipe is reprinted with permission from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman)
More Chinese Chicken Salad Recipes
Szechuan Hot Chicken Salad (Bang Bang Ji)
Bang Bang Chicken - the meal size version of Szechuan Hot Chicken Salad, where poached chicken, cucumbers and carrot sticks are topped with a tangy sesame sauce.
Chinese Chicken Salad - with mandarin oranges and chow mein noodles