| 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 |
sl |
Ginger |
| 1 |
ts |
Salt |
| 1 |
tb |
Peanut oil |
| 2 |
ts |
Finely chopped garlic |
| 2 |
tb |
Finely chopped whole scallions |
| 2 |
ts |
Chili bean sauce; ("Szechuan sauce") |
| 2 |
tb |
Chicken stock; (reconstituted from a bouillion cube is fine) |
| 1 |
ts |
White rice vinegar; (regular white vinegar is fine, too) |
| 1 |
ts |
Sugar |
|
|
White pepper to taste; (I like Szechuan "flower" peppercorns ground instead) |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Chopped coriander leaves |
INSTRUCTIONS
SAUCE
GARNISH
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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