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Chicken Salad - 5

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, H, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Plain roasted chicken

  2. 8 oz 227g Fresh bean sprouts

  3. 2 oz 56g Cucumbers (medium)

  4. 1 Carrots - (or double amount)

  5. Dressing

  6. 3 tablespoons 45ml Sesame paste - or peanut

  7. Butter

  8. 2 tablespoons 30ml Finely chopped scallions

  9. 2 teaspoons 10ml Sesame oil

  10. 2 tablespoons 30ml Chinese white rice vinegar - or cider vinegar

  11. 3 tablespoons 45ml Light soy sauce

  12. 1 1/2 tablespoons 22ml Finely chopped garlic

  13. 1 teaspoon 5ml Salt

  14. 2 teaspoons 10ml Sugar

  15. 2/3 cup 157ml Chicken stock

  16. 1 tablespoon 15ml Rice wine or dry sherry

Instructions Jump to Ingredients ↑

  1. TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths.

  2. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly.

  3. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.) Pour the dressing all over the chicken and vegetables and mix well. Serve at once.

  4. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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