Chinese Chicken Salad ala Richard Keller

Chinese Chicken Salad

ala Richard

On a recent road trip my sister and I were kindly sheltered by Sarkis and Richard, a kindness we will always remember. Richard prepared one of his signature dishes, Chinese Chicken Salad. It is often requested at pot lucks and luncheons. It is a featured recipe, under his name, in the local garden clubs favorite recipe cookbook.

Sharp-eyed readers will notice a difference between the ingredients listed and the photographs and the dish as prepared. Seemingly like most Asian derived dishes, they are adaptable to ingredients on hand. A few left-overs from earlier meals were incorporated into this Chinese chicken salad he made for us with excellent and tasty results. He usually roasts a whole chicken but I have added the option of using boneless, skinless chicken breasts if light meat is preferred.

Preparation: 1 hour roasting, 45 minutes preparation Life Experience Recipe
Serves 4 as the main dish Richard Keller
Ingredients:
  • 1 whole chicken or 4 large chicken breasts
  • 1 head iceberg lettuce, chopped
  • 1 small cucumber, peeled and sliced
  • 4 tablespoons spiced or candied ginger, diced
  • 2 tablespoons Hoisin Sauce
  • Oil for frying
  • 2 tablespoons olive oil
  • 1 6 or 8 ounce package Mai Fun rice noodles
  • 2 stalks of celery, slicd
  • 1 8 or 11-ounce can mandarin orange slices
  • 1 taablespoon peanut butter
Dressing:
  • 1/2 teaspoon dry mustard
  • 2 teaspoons soy sauce
  • 1/4 cup salad oil
  • 2 ounces Spiced Gibnger - diced
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame oil
  • 4 tablespoons rice vinegar
Procedure
  1. Roast the chicken in a preheated 350F oven for 1 hour. Remove and let cool to a safe handling temperature. Skin and debone the chicken cutting the meat into bite-sized pieces. Add a bit of olive oil to a heated skillet. Add hoisin sauce and peanut butter, stir to mix. Add the reserved chicken pieces and stir fry for a few minutes to add a bit of color. Set aside to cool.

  2. To a large bowl add the chopped lettuce. Add the sliced cucumbers and 3 tablespoons of the diced spiced ginger. Toss to mix.

    In a small pot heat about 3-inches of oil. In batches, add a handful of rice noodles to the hot oil. Be ready with a slotted spoon and remove the noodles as soon as they puff-up, just in a few seconds. Remove the noodles to a paper towel to drain. Repeat until all of the needed noodles have cooked. You will need a small bowlful of cooked noodles.

  3. Add the chicken and the cooled rice noodles to the reserved lettuce. Toss to mix.

  4. To make the dressing: Combine the dry mustard, sugar, soy sauce, sesame oil, salad oil, rice vinegar and the spiced ginger. Add to the salad mixture and toss well and serve.

Return to Cookbook Contents Page
Latest revision done July 2019
Counter courtesy of WebCounter

Hosted by aplus.net