| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | 4 | To 6 | |
INGREDIENTS
| 3 | lb | Chicken, up to 3-1/2 |
| 3 | Whole scallions, cut into | |
| 2-inch pieces | ||
| 3 | Ginger | |
| 1 | t | Salt |
| 1 | T | Peanut oil |
| 2 | t | Finely chopped garlic |
| 2 | T | Finely chopped whole |
| scallions | ||
| 2 | t | Chili bean sauce, "Szechuan |
| sauce" | ||
| 2 | T | Chicken stock |
| reconstituted from a | ||
| bouillion cube is fine | ||
| 1 | t | White rice vinegar, regular |
| white vinegar is fine | ||
| too | ||
| 1 | t | Sugar |
| White pepper to taste, I | ||
| like Szechuan "flower" | ||
| peppercorns ground | ||
| instead | ||
| 1/2 | t | Salt |
| 1/4 | c | Chopped coriander leaves |
INSTRUCTIONS
The best Chinese chicken salad I've had is a variation on the one in Kenneth Hom's cookbook, Fragrant Harbor Taste. (The book is out of print in the US but a used book dealer can find one easily if anyone is interested.) I am not as observant as many on the list; the chili sauce, although vegetarian, may present a problem. Is there a kosher brand or equivalent? Combine chicken, scallions, ginger, salt and enough water to cover in a large pot. Bring to a boil and then reduce to a simmer for 20-30 minutes. Turn the chicken once or twice during cooking time. Turn the heat off, cover, and let the chicken rest in the liquid until cooled. Heat a wok or skillet until hot. Add the oil, and when it is hot, add the garlic, scallions and chili bean sauce and stir-fry 20 seconds (until the fragrance is released.) Add the rest of the sauce ingredients and simmer for 5 minutes. Set aside and allow the sauce to cool. Skin the chicken and remove all the meat from the bones. Shred the meat and arrange on a serving platter. Pour the sauce over the meat and serve, garnished with chopped coriander. Posted to JEWISH-FOOD digest by "Donna A. Welton" <dawelton@phoenix.Princeton.EDU> on 13 S, ep 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 97
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 1950.1mg
Potassium: 758.3mg
Carbohydrates: 21.9g
Fiber: 14g
Sugar: 2.4g
Protein: 11.4g