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closeCooking corner: Chinese chicken salad
David W. Cowles
guest columnist
One of the best Chinese chicken salads I’ve had in a restaurant was at Bagel Cafe, a Jewish delicatessen in Las Vegas. That makes sense. The only places where you can buy the giant almond-flavored Chinese cookies with the little dab of chocolate on top are Jewish bakeries and delis.
And, did you ever notice the similarity between wonton and kreplach?
It’s easy to make wonderful Chinese chicken salad at home, and it costs a lot less than in restaurants.
Usually this salad is served in large portions as an entree.
INGREDIENTS
Romaine lettuce
Napa cabbage
Scallions
Mandarin orange segments (canned)
Chinese noodles, fried (can be purchased in a can)
Almonds, slivered
Chinese chicken salad dressing
Grilled chicken breast, or leftover roast chicken
PREPARATION
Coarsely chop the lettuce and Napa cabbage, and place them in a large salad bowl. Add the scallions (coarsely chopped), Mandarin orange segments, Chinese noodles and almonds.
Pour the Chinese chicken salad dressing on top and mix.
Place the slices of grilled chicken breast (hot or cold), or chunks of roast chicken, on top of each individual salad, rather than mixing the chicken into the salad.
Optional, to taste:
Substitute cashews for the almonds. Add water chestnuts; red, yellow or green bell pepper slices; Chinese pea pods, raw or briefly cooked.
Chinese chicken salad dressing
INGREDIENTS
1/2 cup canola oil
3 tablespoons aji mirin (sweet cooking rice wine)
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1 teaspoon finely minced crystallized ginger, or 1/2 teaspoon powdered ginger
2 teaspoons sesame oil
1 tablespoon toasted sesame seeds (optional).
PREPARATION
Mix the dressing with a wire whisk.
To toast sesame seeds:
Place the sesame seeds on a piece of aluminum foil in a 400-degree oven for several minutes. Stir occasionally. Watch closely to make sure the seeds don’t burn.
NOTE: Sesame oil, available in the Asian foods section of your supermarket, is what gives Chinese chicken salad, egg rolls and many other Chinese foods their distinctive flavor. It’s quite strong, however, so be careful not to add too much.