Cantonese Chicken Salad With Cashews |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is an incredible recipe. It's good enough to serve at parties, showers, potlucks yet easy enough to make when you want a good cold salad on a hot day. Enjoy Ingredients:
2 cups peanut oil |
2 ounces rice stick noodles |
1 tablespoon dry spicy mustard |
1-1/2 tablespoons water |
1/8 teaspoon granulated sugar |
1/8 teaspoon salt |
1 whole roasted chicken |
4 tablespoons roasted chicken juices |
2 teaspoons soy sauce |
1 tablespoon vinegar |
1 teaspoon asian sesame oil |
4 green onions mostly white section cut into long fine shreds |
1 bunch fresh coriander leaves |
2 tablespoons toasted sesame seeds |
6 cups shredded iceberg lettuce or romaine lettuce |
1 cup roasted cashews |
Directions:
1. In a wok or small saucepan heat oil to 375.
2. Pull noodles apart into 4 small batches then add 1 small handful at a time into the hot oil.
3. They should puff within a few seconds, if they do not the oil is not hot enough.
4. With chopsticks or tongs remove noodles and drain on paper towels.
5. Repeat with remaining noodles then lightly crumble noodles
6. In small bowl blend thoroughly the mustard, water, sugar and salt.
7. Set aside for at least 10 minutes.
8. Open cavity of chicken and pour out juices and add to any juices accompanying the chicken.
9. Strain and degrease juice.
10. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil then set aside.
11. Remove chicken meat from bones then hand shred by tearing meat into long shreds.
12. Cut skin into 1-1/2 long thin slivers.
13. In a large bowl mix together skin, chicken and reserved mustard mixture.
14. Add green onions, coriander, sesame seeds and reserved roasting juice mixture.
15. Toss together like a salad then just before serving add lettuce and cashews and toss together.
16. Arrange over a bed of crumbled rice stick noodles and serve at room temperature.
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