Best 2 Chinese Chicken Rice Salad Recipes

Chinese chicken rice salad is a flavorful and aromatic dish that offers a delightful combination of textures and tastes. Often enjoyed as a main course or as a refreshing side, it features tender chicken, fluffy and fragrant rice, crisp vegetables, and a tangy dressing. Originating from the regions of Hainan and Guangdong in China, this popular dish has won hearts across the globe. Its versatility allows for customization, making it adaptable to various dietary preferences and tastes. Whether you prefer a classic rendition or one with your own unique twist, this article will guide you through finding the best recipe for Chinese chicken rice salad that suits your culinary desires.

Here are our top 2 tried and tested recipes!

CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE

Chinese Chicken Salad W/Rice Noodles - Non Top Ramen Recipe image

Great NON TOP RAMEN NOODLE Chinese chicken salad. Not your typical Chinese chicken salad because this recipe includes quick and easy home fried rice noodles and a salad dressing made from scratch.

Provided by STK FD WIFE

Categories Chicken Thigh & Leg

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken, cooked
1 head cabbage, sliced
1 bunch green onion, sliced
3/4 cup almonds (slivered or sliced)
2 tablespoons sesame seeds
2 ounces rice sticks (Asian section in grocery store)
4 tablespoons sugar
2 teaspoons salt
6 tablespoons vinegar
1 teaspoon black pepper
1/2 cup peanut oil
2 tablespoons sesame oil
4 tablespoons peanut oil, for frying rice noodles and roasting almonds
1/2 head lettuce, can be added to cabbage for added flavor

Steps:

Heat to desolve in a small sauce pan sugar, salt and vinegar.
Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
Add to bowl bite size chicken chunks and sliced onions.
Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
Toss salad with dressing.
Top salad with fried noodles and sesame seeds.
Serve salad immediately.

CHINESE CHICKEN RICE SALAD

Chinese Chicken Rice Salad image

This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time.

Provided by sal

Categories Salad Grains Rice Salad Recipes

Time 9h

Yield 6

Number Of Ingredients 14

Ingredients

1 cup brown rice
2 ½ cups water
2 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 teaspoon teriyaki sauce
salt and black pepper to taste
2 cups chopped, cooked chicken breast meat
1 cup sliced celery
1 cup sliced water chestnuts
1 cup sliced fresh mushrooms
½ cup diced green onion
½ cup diced red bell pepper

Steps:

Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.
To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 25.5 g, Cholesterol 35.9 mg, Fat 6.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 1.2 g, Sodium 605.7 mg, Sugar 2.3 g

Chinese Chopped Salad: Master of Refreshing and Savory Delights

This culinary article presented a tempting array of Chinese chicken rice salads, each bursting with unique flavors and textures. In this detailed summary, we'll delve into the essential tips and intriguing conclusion drawn from these culinary gems.

Essential Recipe Insights and Culinary Secrets:

Embrace Culinary Diversity: Dive into a vibrant medley of ingredients, from the succulent chicken breast to the refreshing cucumber and carrot. Discover the symphony of textures and flavors created by the harmonious union of these elements.
Master the Art of Sauce Crafting: Unleash your culinary artistry as you create a delectable symphony of flavors. From the piquant sesame-ginger to the tangy rice vinegar, these sauces are the heart and soul of the dish, adding a harmonious balance of sweet, salty, and tangy notes.
Achieve Culinary Precision: Follow the precise measurements and instructions like a culinary maestro. Every ingredient, every step, contributes to the flawless symphony of flavors and textures that define this dish.

Conclusion: A Culinary Symphony of Delights:

Chinese chicken rice salads stand as a testament to the culinary brilliance of simple ingredients elevated by masterful techniques. The harmonious marriage of textures and flavors, complemented by the exquisite sauces, leaves a lingering symphony of taste. Embark on this culinary journey, savor the nuances of each ingredient, and experience the sheer joy of creating a refreshing and delectable masterpiece.