How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    lanabade ate it and said...
    Nice salad,high 5!
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    " It was excellent "
    hungrybear ate it and said...
    I like this
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    " It was excellent "
    peetabear ate it and said...
    sounds like a wonderful salad... I like salads like this one..five forks
    Was this review helpful? Yes Flag

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