| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Seafood |
Asian |
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 1 1/2 |
c |
Teriyaki sauce |
| 1/4 |
c |
Hoisin sauce* |
| 1/4 |
c |
Sesame seeds; toasted |
| 6 |
tb |
Oriental sesame oil |
| 2 |
tb |
Dry mustard |
| 1/2 |
c |
Rice vinegar |
| 2 |
c |
Vegetable oil; (for deep frying) |
| 1/2 |
pk |
Wonton skins; cut into 1/4-inch |
|
|
; strips |
| 1 |
|
1 1/2 ounces rice-stick noodles; (mai fun)* |
| 8 |
c |
Sliced iceberg lettuce |
| 2 |
c |
Chopped fresh cilantro |
| 1 |
pk |
Japanese fish cake; * cut into strips |
|
|
; (optional) (6 |
|
|
; 1/2-ounce) |
| 1/2 |
c |
Drained cucumbers from cucumber kimchi; * sliced (optional) |
| 5 |
|
Green onions; sliced |
INSTRUCTIONS
*Available at Asian markets, specialty foods stores and some
supermarkets.
Preheat oven to 375F. Line baking sheet with foil. Place chicken on
sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3
tablespoons sesame oil and dry mustard in large bowl. Brush chicken
with some of dressing; set aside. Bake chicken until just cooked
through, about 15 minutes. Cool completely.
Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy
large skillet and heat to 375F. Fry wonton strips in batches until
crisp and golden, about 45 seconds. Drain wonton strips on paper
towels. Fry rice-stick noodles in batches until noodles are puffed,
turning once, about 15 seconds. Drain rice sticks on paper towels.
Combine iceberg lettuce, cilantro, fish cake, cucumbers and green
onions in large bowl. Shred chicken and add to bowl. Toss salad with
enough dressing to coat. Mix in wonton strips and rice sticks just
before serving. Pass remaining dressing separately.
Serves 8.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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