Chinese Ginger Chicken Salad

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  • Serves 4 to 6




  1. Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second.
  2. Drain. Remove.
  3. Rub chicken with soy sauce and sesame oil.
  4. Place in shallow pan.
  5. Roast 45 minutes in 350 °F oven.
  6. When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut.
  7. Combine first 3 ingredients of sauce in serving bowl. Mix well.
  8. Add scallions, and the pepper oil if using (this will make the sauce spicy).
  9. Add lettuce and chicken. Toss well.
  10. Arrange rice sticks on top. Garnish with preserved red ginger.
  11. Serve cold. Add toasted sesame seeds and thin almonds to taste.