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Chicken Salad, Chinese (M, TNT)
Source: BBC web site, recipe of Ainsley Harriot
Serves: 4

4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped

1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional)

2 to 4 cups oil for deep frying.

Deep fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove.

Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350°F oven.

When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut.

Combine first 3 ingredients of sauce in serving bowl. Mix well. Add scallions and pepper oil (this will make sauce spicy). Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold.

Posted by Ileana Argerich

Nutritional Info Per Serving: N/A