Chinese Chicken Salad

-
Chinese Chicken Salad
Healthy, crunchy, and tangy! 




Ingredients
Dressing
1/4 cup sugar
3/4 cup rice vinegar
1/4 cup sesame oil
3/4 cup canola oil
1/2 tablespoon pepper
1 tablespoon salt

Wonton strips
Wonton wraps, cut into 1/2 inch thick, 2 inch long strips
Kosher salt
Canola oil for frying

Salad
1/2 head iceberg lettuce, chopped
Skinless chicken breast, boiled and shredded
Wonton strips 
Slivered almonds


Instructions
Dressing
  1. Combine all ingredients in a mason jar and shake until all ingredients are mixed well. 
Wonton strips 
  1. Heat canola oil to 350 degrees Fahrenheit in a pot
  2. In small batches, fry the wonton strips for a few minutes or until they are a light golden brown
  3. Line a plate with paper towel to soak up the excess oil
  4. Use a strainer to take out the wonton strips and place wonton strips on the plate 
  5. Sprinkle kosher salt on the wonton strips
Salad
  1. Combine the lettuce, shredded chicken breast, and slivered almonds.
  2. Toss until everything is well mixed.
  3. Sprinkle wonton strips on top
  4. Drizzle salad dressing
*Note - The lettuce and wonton strips tend to wilt when they're soaked in dressing for longer than an hour. I recommend setting aside dressing and wonton strips from the combined lettuce, shredded chicken, and almonds until you're ready to consume the salad. 



Comments

Post a Comment

Popular posts from this blog

Meat Jun

-
Image
Meat Jun The best way to beef it out Inspiration:  Foodland One of my favorite childhood memories is watching a movie with my family at the Mililani Consolidated Theaters and then heading over to Tasty Korean BBQ for dinner. My twin sister and I shared an order of meat jun EVERY SINGLE TIME. A plate lunch of meat jun with a side of potatoes, kimchi, bean sprouts, and sigeumchi namul (Korean spinach) still lingers in my jar of happy memories. It certainly broke da mouth! I had no idea meat jun was a unique dish to Hawaii until I moved to Seattle and tried to order meat jun at a Korean restaurant. Apparently, meat jun is uncommon in the mainland or South Korea. Bumbai they learn they're missing out on meat jun.   Meat jun appears to be a simple meal but it is incredibly delicate. With Paul Hollywood's voice, "use the wrong shoyu and the meat jun becomes too salty; cook with the wrong pan and the meat jun could fall apart."  For this recipe, I recommend Kikkoman shoyu b...
Read more

Chicken Long Rice

-
Image
Chick en Long Rice for the local soul.... Inspired by: Foodland Ingredients 4 ounces bean thread noodles 5 long slices of ginger 2 cloves garlic - smashed (not chopped) 6 stalks of green onion, chopped. (separate the whites from the greens) 4 cups chicken broth (or 1 Costco chicken broth carton) 3/4 lbs chicken thighs (I've used chicken breasts too) 1 tablespoon shoyu 1 teaspoon salt Instructions Soak the bean thread noodles in warm water for 30 minutes In a sauce pan, add chicken stock, ginger, garlic, and whites of the green onion Add chicken to the pot. Add salt to the broth mixture. Simmer the broth uncovered until the chicken is cooked. Skim the fat while the chicken is cooking.  Remove the chicken from the pot. Once cooled, shred the chicken (remove/discard skin and bones, if any).  Drain the bean thread noodles and add them into the broth. Cook the noodles until they are translucent.  Add the chicken and the rest of the green onions. Adjust broth by adding shoyu....
Read more

Portuguese Bean Soup

-
Image
 Portuguese Bean Soup I bean thinking about you Courtesy of my mom! My mom is an exceptional cook! I like to think the apple does not fall far from the tree. 😉 As temperatures drop, all I want to eat is Portuguese bean soup, a hot savory bowl of ham, autumn-like vegetables, macaroni, and of course, Portuguese sausage. Luckily, this ono recipe has only two steps. The obstacle is time, as the first step requires you to simmer ham shanks for two hours. However, an instant pot can reduce the time commitment. If you plan to use an instant pot for the first step, choose the “manual” setting, set the time for 45 minutes, and apply the natural release.  Ingredients 2-3 ham shanks 10 oz. Portuguese sausage, cut into 1/2" pieces 5 cups water 8 oz. can tomato sauce 1 yellow onion, wedged (optional) 2 potatoes, cubed 1 carrot, cubed 1 1/2 cups cabbage, chopped 2 (15 oz.) cans kidney beans, strain and rinsed 1/2 cup elbow macaroni salt and pepper for seasoning Instructions Simmer ham sha...
Read more