Chinese chicken salad
By
Irisa Raina 9
@Irisa
1
When you reduce the ginger ale it intensifies the ginger flavor and brings out the sweetness of the pop. This will be like a syrup.
If you can’t find black sesame seeds use the regular ones.
Miso is one of the most versatile ingredients in the worlds. It comes in a wide range of types from very light and slightly sweet white varieties to long aged types which are almost black in color and have a much saltier and stronger flavor. Miso can be in an astonishing number of recipes. Naturally, being a Japanese product, it is not surprising to find miso in a lot of Asian style recipes.
If you can’t find black sesame seeds use the regular ones.
Miso is one of the most versatile ingredients in the worlds. It comes in a wide range of types from very light and slightly sweet white varieties to long aged types which are almost black in color and have a much saltier and stronger flavor. Miso can be in an astonishing number of recipes. Naturally, being a Japanese product, it is not surprising to find miso in a lot of Asian style recipes.
Ingredients
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·2 or 3 medium/large pieces of skinless boneless chicken
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·2 cups apple cider or apple juice
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·¼ teaspoon sesame oil
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·1 & ½ cups finely chopped red onion “divided 1 cup and1/2 cups”
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·3 – 12 ounce can’s vernors ginger ale
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·3 or 4 stalks celery chopped into bite size pieces
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·2 medium/large carrots peeled and grated
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·½ of an 8 ounce can of water chestnuts “ drained”
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·about 2 cups napa cabbage cut thin
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·wontons
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·no stick spray
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INGREDIENTS FOR THE DRESSING:
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·1 tablespoon soy sauce
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·1 tablespoon any bold mustard
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·½ teaspoon fresh ginger “grated”
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·3 well rounded teaspoons miso paste
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·1 – 8 ounce container plain greek yogurt
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·¾ cup mayonnaise
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·1 teaspoon sesame oil
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FOR THE GARNISH:
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·black sesame seeds “toasted “ about 2 tablespoons
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·chow mien noodles
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·½ to ¾ cup spicy peanuts “ optional “
How to Make Chinese chicken salad
- Marinate the chicken in the apple cider, ½ cup red onion and sesame oil over night.
- The next day remove the chicken, and put it in a pot, pour the marinade over the chicken and poach the chicken in the cider/sesame oil mixture for about 30 minutes or until the chicken is done. This will depend on how big or small the pieces are you are cooking.
- While the chicken is poaching reduce the other 2 cans of the Vernor’s till it has reduced to 1/2 cup, let it cool.
- When the chicken is done cooking let the chicken cool in this mixture, in the refrigerator.
- Remove the chicken and discard the cooking liquid.
- Cut the chicken into small bite size pieces and put into a large bowl.
- Chop the celery.
- Shred the carrots.
- Slice the water chestnuts, if you buy them whole, and then chop them into more manageable bite size pieces.
- Slice the Napa cabbage; remove any outer leaves that have blemishes on them.
- Add the celery, carrots, water chestnuts, cabbage and the 1 cup of onions to the chicken.
- Mix all of the salad ingredients and cover and refrigerate this for about 1 hour.
- Toast the sesame seeds, set aside.
- TO MAKE THE DRESSING:
- In a small bowl mix: the reduced ginger ale, soy sauce, mustard, Miso, yogurt, mayo & fresh ginger. Taste for seasonings, salt and pepper, adjust accordingly.
- Toss this over the chicken salad and put it back into the refrigerator.
- Take the wontons out of the package and place them into some kind of oven proof bowls that have been sprayed with a no stick spray. Bake them till they are browned and crispy, and let them cool.
- IMPORTANT STEP:
- Before filling the won ton cups put the chicken salad into a colander for just a minute to remove any excess dressing because it will make the wonton cups soggy. Sometimes its more wet than other times even though I measure everything. This will still be a moist salad.
- Fill the wonton cups with the chicken salad.
- Sprinkle with the toasted sesame seeds.
- Toss on some of the peanuts.
- Add some chow mien noodles and enjoy!
- What is Miso? Miso is a fermented paste made from the following ingredients: mashed soybeans, rice or barley, salt, water and a mold called Aspergillus Oryzae (also known as “Koji”). As a staple in the traditional Japanese fermentation process, A. Oryzae is also an ingredient in the production of Japanese beverages including sake and shuchu, as well as common table top items including soy sauce and rice vinegar. Carrying the stigma of a mold, A. Oeyzae has been safely used in industrial production for thousands of years and actually has a pleasant aroma similar to chestnuts.
