Layered Chinese Chicken Salad
Dressing:
1/3 cup peanut oil
1/2 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger root (peeled)
Salad:
4 ounces thin pasta, such as capellini, broken in half
3 tablespoons peanut oil, divided
1/2 pound snow peas, ends trimmed
2 tablespoons cornstarch
2 egg whites
1-1/2 pounds boneless, skinless chicken breasts cut into strips 2-inches long by 1/4-inch
1/3 cup chicken stock
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
1 large red bell pepper, seeded and cut into very thin julienne strips
3/4 cup chopped green onions (4 to 6 green onions including 2 inches of green stems)
1/2 cup honey-roasted peanuts, coarsely chopped
For the dressing, whisk together all ingredients in a medium, nonreactive bowl; set aside. (Dressing can be prepared 2 hours ahead; leave at room temperature.)
Cook pasta according to package directions; rinse in cold water and drain well.
Toss pasta with 1 tablespoon of the peanut oil, then spread in an even layer on a large serving platter or in a large, shallow bowl.
Cook snow peas in boiling water to cover until just tender, about 3 minutes; rinse with cold water, drain, and pat dry.
In a large bowl, whisk together cornstarch and egg whites. Add the chicken
strips and toss to coat well. In a large skillet set over medium-high heat, add remaining 2 tablespoons peanut oil. When hot, add all the chicken and cook, stirring constantly, until opaque and no traces of pink remain, 5 to 6 minutes.
Add chicken stock and dry sherry, and stir 2 minutes more. Stir in 1 teaspoon sesame oil, and remove from heat.
With a slotted spoon, remove chicken from pan and spread on top of pasta. Cover with snow peas and red peppers. Sprinkle with green onions, then peanuts. (Salad can be prepared 1 hour ahead; leave, uncovered, at cool room temperature.
To serve, pour dressing over the salad, but do not toss.
Serves 6.
Dressing:
1/3 cup peanut oil
1/2 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger root (peeled)
Salad:
4 ounces thin pasta, such as capellini, broken in half
3 tablespoons peanut oil, divided
1/2 pound snow peas, ends trimmed
2 tablespoons cornstarch
2 egg whites
1-1/2 pounds boneless, skinless chicken breasts cut into strips 2-inches long by 1/4-inch
1/3 cup chicken stock
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
1 large red bell pepper, seeded and cut into very thin julienne strips
3/4 cup chopped green onions (4 to 6 green onions including 2 inches of green stems)
1/2 cup honey-roasted peanuts, coarsely chopped
For the dressing, whisk together all ingredients in a medium, nonreactive bowl; set aside. (Dressing can be prepared 2 hours ahead; leave at room temperature.)
Cook pasta according to package directions; rinse in cold water and drain well.
Toss pasta with 1 tablespoon of the peanut oil, then spread in an even layer on a large serving platter or in a large, shallow bowl.
Cook snow peas in boiling water to cover until just tender, about 3 minutes; rinse with cold water, drain, and pat dry.
In a large bowl, whisk together cornstarch and egg whites. Add the chicken
strips and toss to coat well. In a large skillet set over medium-high heat, add remaining 2 tablespoons peanut oil. When hot, add all the chicken and cook, stirring constantly, until opaque and no traces of pink remain, 5 to 6 minutes.
Add chicken stock and dry sherry, and stir 2 minutes more. Stir in 1 teaspoon sesame oil, and remove from heat.
With a slotted spoon, remove chicken from pan and spread on top of pasta. Cover with snow peas and red peppers. Sprinkle with green onions, then peanuts. (Salad can be prepared 1 hour ahead; leave, uncovered, at cool room temperature.
To serve, pour dressing over the salad, but do not toss.
Serves 6.
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