How to make it

  • Half fill a pot with cold water, add ginger, green onion and peppercorns.
  • Bring to rolling boil and add chicken, turn down and simmer 10 min
  • Cover pan tightly and let sit in pot for a further 10 minutes or until cooked.
  • Remove chicken, cool and cut into julienne strips.
  • Whisk together pickled ginger juice, rice vinegar, sesame oil, chili flakes, wasabi, vegetable oil, soy sauce and sugar.
  • Heat oven to 350. Take the wonton sheets that you have cut into 1/4 inch strips and place the strips on a cookie sheet.
  • Bake in the oven about 10 minutes until they start to brown. Keep an eye on them as they burn easily.
  • To serve: place the salad into 4 - 6 bowls. Sprinkle with dressing. You will probably have lots left over. I usually get enough dressing for another recipe. Freeze it if you're not planning to use it right away.
  • Garnish the salads with the toasted wonton strips, sesame seedsd and cilantro.

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