Chinese Chicken Salad


 This recipe serves 8


  • 1/2 tsp Rice vinegar Vinegar, rice wine
  • 1/8 cup peanut oil Oil, peanut, salad or cooking
  • 2 tsp salt Salt, table
  • 1/2 cup sugar Sugars, granulated
  • 2 Tbs seasame oil
  • 1 tsp pepper Spices, pepper, black
  • 6 large chicken breasts Chicken, broilers or fryers, breast, meat only, raw
  • 1 Tbs fresh ginger, grated Ginger root, raw
  • water, to cover
  • 8 rakkon(Japanese pickled scallions), sliced thinly
  • 1 large head of lettuce Lettuce, iceberg (includes crisphead types), raw
  • 6 spring onions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1/4 cup sliced almonds, toasted Nuts, almonds, dry roasted, without salt added
  • 1/8 pkg sarifum/maikum (rice sticks), deep-fried golden
  • or slivered wontons, keep crisp in


Step 1

Dressing: Place first 9 ingredients in a jar, shake and chillDAY BEFORE: Poach chicken in water to cover and ginger for 1hour Cool & refrigerate. Discard water mixture. With fingers strip chickens in slivers after removing bones. Add remaining ingredients EXCEPT rice sticks Keep crisp and chilled til serving time. Add mixed dressing then rice sticks. Serve immediately


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