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From: riacmt@ubvmsd.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.recipes
Subject: CHICKEN: Chinese Chicken Salad
Summary: orig. subject: Re: REQUEST: Cold Oriental Chicken Salad
Keywords: recipe CHICKEN
Message-ID: <1991Jun05.195259.27162@mthvax.cs.miami.edu>
Date: 31 May 91 20:09:21 GMT
References: <1991May31.190147.21587@mthvax.cs.miami.edu>
Reply-To: riacmt@ubvmsd.cc.buffalo.edu
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 Chinese Chicken Salad -- Recipe developed by husband of Elaine
 ---------------------    Gilbert Greene, NY, NY, Gourmet magazine,
                          June 1991, p. 24.  (orig. appeared 1984)

vegetable oil for deep-frying
6 won ton wrappers, cut into 1/2-inch strips
2 oz cellophane [aka bean thread, glass] noodles
3 cups shredded cooked chicken
1 bunch of scallions, cut into 1-inch pieces
1/4 c dry-roasted unsalted cashew nuts
1 cup minced fresh coriander
1 red bell pepper, cut into julienne strips

For the dressing:

1/2 t dry mustard, dissolved in 1/2 t water (Chinese mustard)
1 T soy sauce
3 T distilled vinegar (rice vinegar)
2 T hoisin sauce
1 t ground allspice, or to taste (or subst. 5-spice powder)
1 t sugar
2 T Oriental sesame oil
1/4 c corn oil (or less)

1/2 head of lettuce, shredded

In a wok or deep skillet heat 1 1/2 inches of the oil to 375 deg F.  on
a deep-fat thermometer, in it fry the wonton strips, turning them, for
15 seconds, or until they are golden, and transfer them with a slotted
spoon to paper towels to drain.  In the oil fry the noodles in 2
batches, turning them onece, for 5 seconds (they will quadruple in
volume), transfer them to paper towels to drain, and crumble them.  In
a large bowl combine the won ton strips, half the noodles, the chicken,
the scallions, the cashew nuts, the coriander, and the bell pepper.

Make the dressing:  In a small bowl whisk together the mustard mixture,
the soy sauce, the vinegar, the hoisin sauce, the all- spice, the
sugar, and salt and pepper to taste, add the oils in a stream,
whisking, and whisk the dressing until it is emulsified.

Toss the chicken salad with the dressing, mound it on a platter lined
with the lettuce, and garnish it with the remaining noodles.

Serves 8.