Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chinese Chicken Salad

A crisp, flavorful chicken salad with shredded lettuce, cilantro, green onions, toasted almonds and crunchy fried bean-thread noodles. The chicken is marinated in a tangy sesame-soy dressing flavored with five-spice powder, making this a satisfying salad with plenty of texture.



Servings: About 2

Ingredients:

  • 1 barbecued or roasted chicken breast, cut into thin strips
  • ½–¾ head lettuce, shredded
  • 1 package (3–4 ounces) vermicelli bean threads
  • 1 package (4 ounces) sliced almonds, toasted
  • 2–4 green onions, thinly sliced, including the white and green portions
  • 10–15 sprigs fresh cilantro, chopped
  • Water chestnuts, sliced, optional
  • Oil, for frying the bean threads

For the Dressing:

  • ½ teaspoon dry mustard
  • 2 tablespoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • ¼ teaspoon Chinese five-spice powder
  • ½ teaspoon salt, or to taste
  • White pepper, to taste

Instructions:

  1. Combine all of the dressing ingredients and whisk until thoroughly blended.
  2. Place the sliced chicken in a small bowl and toss with enough of the dressing to lightly coat. Set aside to marinate while preparing the remaining ingredients.
  3. Heat oil in a deep skillet or saucepan. Fry the dry bean threads in small batches, making sure the hot oil reaches all of the noodles. Turn them to fry the other side. They should puff almost immediately.
  4. Remove the crispy bean threads and drain thoroughly on paper towels. Continue until all the noodles have been fried.
  5. Place the shredded lettuce in a large bowl and refrigerate until well chilled.
  6. When ready to serve, add the marinated chicken, cilantro, toasted almonds, green onions and water chestnuts, if using, to the chilled lettuce.
  7. Add the crispy bean threads and enough of the remaining dressing to coat the salad.
  8. Toss gently and serve immediately on chilled plates.

Tip: Add the fried bean threads and dressing just before serving so the noodles remain light and crispy. When frying bean threads, work with very small batches—they expand dramatically as soon as they hit the hot oil.

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