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  • 70s Retro - 02

    From Dave Drum@1:3634/12 to All on Mon Jan 2 14:51:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Madame Wu's Chinese Chicken Salad
    Categories: Poultry, Vegetables, Chilies, Herbs, Citrus
    Yield: 5 Servings

    MMMMM--------------------------DRESSING-------------------------------
    1/2 c Oil
    1/4 c Rice vinegar
    3 tb Smooth peanut butter
    3 tb Soy sauce
    4 1/2 ts Sesame oil
    1 tb Dry mustard powder
    1 tb Fresh lime juice
    1 1/2 ts Honey
    1 1/2 ts Toasted sesame seeds
    1/2 ts Fine chopped fresh ginger
    1 cl Garlic; fine chopped
    Salt & pepper

    MMMMM---------------------------SALAD--------------------------------
    Oil; for frying
    5 Wonton wrappers; in 1/4"
    - strips
    18 oz Cooked, bone-in, skin-on,
    - chicken breasts; shredded
    1/2 c Loose packed cilantro leaves
    1/2 Head Napa cabbage; cored,
    - shredded
    1/2 Head romaine lettuce;
    - shredded
    3 oz (3/4 c) mung bean sprouts
    10 Snow peas; thin sliced
    4 Scallions, trimmed, thin
    - sliced
    1 md Carrot; peeled, shredded
    1 md Cucumber; peeled, seeded,
    - thin sliced
    1 md Red bell pepper, seeded,
    - thin sliced
    1 Bird’s-eye chile; thin
    - sliced, garnish
    Black sesame seeds; garnish
    Coarse chopped roasted
    - peanuts; garnish

    MAKE THE DRESSING: In a medium bowl, whisk together the
    oil, vinegar, peanut butter, soy sauce, sesame oil,
    mustard powder, lime juice, honey, sesame seeds, ginger,
    and garlic. Season with salt and pepper and set aside.

    MAKE THE SALAD: Into a small heavy-bottomed pot fitted
    with a deep-fry thermometer, pour the oil to a depth of
    2". Heat to 350ºF/175ºC and add the wontons. Cook,
    stirring occasionally, until the strips are crisp, 20-30
    seconds. Using a slotted spoon, transfer to a
    paper-towel-lined plate.

    In a large bowl, toss together the chicken, cilantro,
    cabbage, and lettuce. Divide the salad among 4-6 serving
    bowls, then top evenly with the sprouts, peas,
    scallions, carrot, cucumber, and bell pepper. Drizzle
    with the dressing, sprinkle on the chile, and garnish
    with the sesame seeds, peanuts, and wonton strips.

    Yield: 4 - 6 servings

    RECIPE FROM: https://www.saveur.com

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