SAM CHOY'S ASIAN MACADAMIA CHICKEN SALAD WITH FRIED NOODLES RECIPE
Provided by ShazInNV
Number Of Ingredients 18
Steps:
- 1. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours. 2. Heat the oil in a wok until hot but not smoking (350 degrees on a deep-fry thermometer). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper towels and break into bite-size pieces when cool. Set aside. 3. Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil you used for the noodles. Drain on paper towels and set aside. 4. As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts (skin on) in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all, until the liquid is absorbed and chicken is nicely browned. When done, let cool to room temperature and cut into strips. 5. Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and bite-size pieces of rice noodles in a mixing bowl. Add half the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish. 6. Arrange a bed of your favorite leaf lettuce on individual salad plates. Use 1/4 of the remaining macadamia nuts, 1/4 of the remaining wonton strips, and a spring of cilantro to garnish each salad. Asian chicken marinade: Blend 1/4 cup cornstarch and 1 tablespoon brown sugar and set aside. Mix together 1 cup each soy sauce and salad oil; 1/4 cup each minced fresh cilantro and mirin (Japanese sweet rice wine); 2 tablespoons each minced fresh garlic, peeled and minced fresh ginger, and thinly sliced green onion; 1 teaspoon each sesame oil and salt, and 1/2 teaspoon white pepper. Slowly add the cornstarch mixture to the marinade, whisking constantly to prevent lumps. Makes 2 3/4 cups. Sweet-and-sour cucumber vinaigrette: Blend 1 cup each white wine vinegar and grated cucumbers, 3/4 cup granulated sugar, 1/2 cup water, 1 1/2 teaspoons peeled and grated fresh ginger and pinch of salt until sugar dissolves. Chill. Makes 2 cups.
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Faizulislammiyazi Bangladesh
[email protected]I love the combination of flavors and textures in this salad. It's a great way to change up your usual salad routine.
Lalah chandler
[email protected]This salad is so refreshing and flavorful. It's the perfect meal for a hot summer day.
Alireza Mohseni
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover chicken and vegetables.
Bahikire Janine
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the crispy noodles and the sweet and sour dressing.
Abaidu khan
[email protected]I made this salad for my family and they loved it! The chicken was tender and juicy, and the noodles were crispy and flavorful. The dressing was also delicious.
paul morkel
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish that's perfect for a special occasion.
Hannah Mason
[email protected]I love the dressing for this salad. It's light and flavorful, and it really brings all the ingredients together.
Riley Cook
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and delicious meal that's perfect for a summer picnic.
Ch Qasimali
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's easy to make and always turns out great.
Simangele Zungu
[email protected]This salad is so refreshing and flavorful. I love the combination of sweet, salty, and sour flavors. The chicken is cooked perfectly and the noodles are crispy.
Tony Schiroso
[email protected]I made this salad for lunch today and it was delicious! I used leftover chicken and it was still really good. The dressing is light and flavorful, and the salad is packed with veggies.
Fozia Fozi
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was amazing. The chicken was tender and juicy, the noodles were crispy, and the vegetables were fresh and flavorful.