Chinese Chicken Salad

By [e-mail]

Ingredients

• 1 whole bone-in chicken breast
• 4 thinly sliced scallions
• one 1" piece ginger, thinly sliced + 1 1/2 t finely grated
• Salt
• 3 T EVOO + more for frying
• 8 wonton wrappers, cut into 1/3" strips
• 3 T seasoned rice wine vinegar
• 1 T sesame oil
• 2 t soy sauce
• Ground pepper
• 3/4 lb. baby bok chou
• 2 C mizuna
• 1 C mung bean sprouts
• 1 med. julienned carrot
• 1 T chopped cilantro
• 1/4 chopped roasted, salted peanuts

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In med saucepan, cover chicken breast with water & bring to sumer over mod hi heat. Reduce to low. Add 3 whole scallions, sliced ginger & pinch of salt. Simmer until breast is cooked thru, @ 25 min. Transfer to plate & let cool. Discard skin & bones & shred chicken
In med saucepan, heat 1/2" oil over mod hi heat til shimmering. Add small handful of wonton strips & fry over mod heat til scrisp & golden brown, @ 10 sec. Drain on paper towels.
In small bowl, whisk rice vinegar with sesame oil, soy sauce, grated ginger & 3 T EVOO. Season with salt & pepper.
In large bowl, toss sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro & peanuts. Add chicken, wonton strips & dressing; toss & serve


386 Cal