CRISPY CHICKEN NOODLE SALAD.
Ingredients for spicey chinese salad dressing.
2tablespoons of rice vinegar, or 6 teaspoons of white vinegar and 2 teaspoons of water.
1-¾ teaspoon of granulated sugar.
2tablespoons of all-purpose sauce.
¼teaspoon of salt.
2tablespoons of vegetable oil.
1-¾ tablespoons of sesame oil.
Method.
1. Pour the vinegar into the bowl and stir in the sugar until it has dissolved.
2. Stir in the remaining ingredients and blend everything well.
Ingredients for salad.
3cups of cooked shredded chicken.
4tablespoons of spicey chinese salad dressing.
2cups of vegetable oil.
4ounces of rice stick noodles, or
8 wanton wrappers, cut into thin (¼ inch) strips.
2 green (spring) onions, chopped.
1 small carrot, peeled, cut in thin strips,soaked in iced water, drained.
1 stalk of celery, cut into ½ inch pieces, soaked in iced water.
1 tablespoon of sesame oil.
6 lettuce leaves, finely shredded.
Method.
1. Put the chicken in a large pan and combine it with the spiced salad dressing.
2. Heat the oil and fry the noodles until they are crispy and lighte brown. Remove noodles with a slotted spoon and drain on paper towels.
3. Add the spring onions, carrots, and celery to the chicken and toss everything together lightly. Sprinkle with the sesame oil.
4. Arrange the shredded lettuce to form a bed on a large platter. Spoon the chicken mixture on top. Scatter the fried noodles over the salad and serve.
Advance preparation and storage.
The chicken can be cooked ahead and shredded. Refrigerate covered. The vegetables may be prepared and left soaking in the iced water in the refrigerator. The noodles may be fried ahead of time and then placed in a plastic bag and tightly sealed. Do not combine the salad ingredients until the last moment. You may toss the noodles in with the salad if you like, but this must also be done immediately before serving; otherwise the noodles will soften in the dressing.
