Ming's Chinese Chicken Salad

Ming's Chinese Chicken Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup each cornstarch and tapioca flour

  • 1

    large fryer (3 to 4 pounds)

  • 1

    tbls Chinese mustard (more if desired)

  • 2

    dashes sesame oil

  • ½

    tsp 5-spice seasoned salt

  • 1

    cup shredded iceberg lettuce

  • 1

    cup fried rice vermicelli

  • ½

    bunch cilantro

  • 3

    green onions sliced lengthwise into slivers

  • ½

    cup peanut oil

  • 1

    tbl toasted sesame seeds

  • 1-½

    tbls chopped almonds

Directions

Pat flour mixture on the chicken coating it completely. Steam the whole chicken in a steamer for approximately 50 to 60 minutes. Refrigerate until reading to make the salad. Split the fryer in half. Deep fry until skin is a golden, crispy brown. Debone along the grain. Mix chicken strips thoroughly with remaining ingredients except sesame seeds and nuts. Mound on a platter and sprinkle with seasame seeds and nuts. Serves 4 as a main course and 8-10 as a salad.


Nutrition

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