Recipe

Chinese Chicken Salad Recipe

	Cuzpat / All my dishes 1 month, 4 weeks ago Good Salad!! Prep:10m Cook:25m Servings:4	Cuzpat
	chicken wonton vinegar ginger

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Ingredients

1 whole, bone-in chicken breast with skin

3 whole scallions

1 (1 inch) piece peeled fresh ginger, thinly sliced

Salt

Vegetable oil for frying

8 wonton wrappers, cut into 1/3-inch strips

3 tablespoons unseasoned rice vinegar

1 tablespoon Asian sesame oil

2 teaspoons soy sauce

1 1/2 teaspoons finely grated fresh ginger

3 tablespoons vegetable oil

Freshly ground pepper

1 scallion, thinly sliced

3/4 pound baby bok choy, stems halved, leaves left whole

2 cups mizuna

1 cup mung bean sprouts

1 medium carrot, julienned

1 tablespoon chopped cilantro

1/4 cup chopped roasted salted peanuts

Directions

In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim. Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.

In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.

In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.

In a large bowl, toss the sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve.

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