Alan Wong's Amasia Chinese Chicken Salad
INGREDIENTS
•
Serves 4
•
12 ribs romaine lettuce, chopped
•
2/3 pound poached chicken, skinned, boned, and shredded
•
1 medium carrot, cut into matchsticks
•
1 rib of celery, cut into matchsticks
•
2 tablespoons fresh cilantro leaves
•
1/4 cup (about 2 ounces) macadamia nuts or cashews, coarsely chopped
•
2 scallions, green and white parts, thinly sliced
•
1/2 pound Chinese char siu pork (or ham), cut into matchsticks
•
4 won ton wrappers, sliced into 1/4-inch ribbons and deep fried until crisp
•
Hoisin Soy Mustard Vinaigrette (see recipe below)
•
2 teaspoons sesame seeds, lightly toasted in a dry skillet
•
Hoisin Soy Mustard Vinaigrette (makes about 1 cup)
•
1/4 cup shoyu or any Japanese-style soy sauce
•
1 tablespoon sugar
•
4 tablespoons mirin (a sweet Japanese rice wine available in many supermarkets)
•
3 tablespoons rice vinegar
•
3 tablespoons canola oil
•
1 teaspoon Hawaiian chili pepper water or other Tabasco-style hot sauce, to taste
•
4 tablespoons lime juice
•
1 1-inch coin of fresh ginger, skin on, smashed
•
1 tablespoon Coleman’s mustard powder mixed with 2 teaspoons hot water
•
2 tablespoons hoisin sauce
•
1 teaspoon sesame oil
Comments & Reviews
Just A Pinch Sweepstakes