CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING
Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".
Provided by lazyme
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Fill a large saucepan three-fourths full with water and bring to a boil.
- Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
- Simmer, uncovered, until tender, 20 to 25 minutes.
- Drain and let cool.
- Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
- Refill the large saucepan three-fourths full with water.
- Bring to a boil over high heat and add the salt.
- Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
- When the water comes to a second boil, boil for 1 minute longer.
- Pour the noodles into a colander and rinse thoroughly with cold running water.
- Drain thoroughly and transfer to a large bowl.
- Toss with the peanut oil to keep the noodles from sticking together.
- Set aside.
- If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
- If using black sesame seeds, leave them untoasted.
- In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
- Arrange the cooked noodles in a wide shallow bowl.
- Scatter the cucumber over the noodles and top with the chicken mixture.
- Cover and refrigerate until ready to serve.
- To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
- When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
- Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
- Remove from the heat and let cool to lukewarm.
- Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
- Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ben Wainwright
[email protected]Meh.
Gill Saab
[email protected]This recipe is a keeper! It's easy to make, healthy, and delicious. I'll definitely be making it again.
Florence Heynes
[email protected]I'm not a huge fan of Chinese food, but this salad was surprisingly good. The dressing is especially tasty.
Bezi Mama
[email protected]This salad is sooo good! I've made it twice already and my family loves it.
Estrella Mendez
[email protected]The chicken was a bit dry, but the dressing was delicious. I'll definitely try this recipe again with some adjustments.
Prince Onah
[email protected]This salad was a bit too sweet for my taste. I think I'll try using less honey next time.
Khan Tkd
[email protected]I was surprised at how well the peanut sesame dressing paired with the chicken and vegetables. It's definitely a unique and delicious salad.
Juliet Wafula
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and refreshing meal.
Janii Alam
[email protected]Easy to make and packed with flavor. The dressing is amazing!
Yeshoda khadka
[email protected]This Chinese chicken salad was a delightful blend of flavors and textures. The peanut sesame dressing was the perfect complement to the crispy chicken and fresh vegetables.