Saturday, October 16, 2010

Chinese Chicken Salad

Chinese Chicken Salad

I am not going to lie but I am not really one for salad as a main course. It will probably be the last thing I order next to the olive plate. However this salad is the best American-Asian fusion dishes ever invented. The dressing is so full of flavor, the cabbage gives off a killer crunch and the chicken ties it all together.

There are a hundred different things you can do with this salad. You can use beef instead of chicken, you can use lettuce instead of cabbage, you can add red peppers to the salad mix. You can add and remove what you like and don't like. Experiment and make this your own. The dressing is good the way it is but my wife doesn't like the chunks of ginger and garlic so I strain it. If you have any questions please let me know.

Also I don't really care about plating too much but this one I got a little carried away. It looks good though right?

- 4 boneless, skinless chicken breast
- 2 cups teriyaki sauce found here or your favorite store bought one
- 6 cloves garlic, minced
- 2 inches ginger, peeled and minced
- 1/4 cup brown sugar
- 1/2 cup soy, Aloha preferred
- 2/3 cup rice vinegar
- 1 tablespoon sesame oil
- 1 table chili, garlic sauce
- 1/4 cup vegetable/canola oil
- 6 carrots, peeled and shredded
- 1/2 head purple cabbage, shredded
- 2 heads napa cabbage, shredded
- 2 bunches green onions, sliced thin on the bias
- 1 can mandarin oranges, drained
- 1 can water chestnuts, drained
- 1/2 cup sliced almonds

The Process
1. Take the chicken and combine with the teriyaki sauce and place in a plastic bag and marinate for 1 - 2 days.
2. Take the ginger, garlic and the brown sugar and place in a medium sized mixing bowl. Take a pint glass or a potato masher and mash them all together. This gets the juices running and moving around from the garlic and ginger. Add the soy sauce, rice vinegar, sesame oil, chili sauce, oil and mix well. Place in the fridge until it's ready to be served mixing occasionally.
3. In a large bowl combine the cabbages, carrots green onions and mix well. Place in 4 separate large bowls.
4. Cook the chicken however you want I used the grill but you can use the oven or a George Foreman. Set aside for 5 minutes then slice into strips.
5. Take the oranges and water chestnuts and split between the 4 bowls. Add the chicken to each bowls. Add dressing and garnish with sesame seeds (optional).
6. Enjoy!!!

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