RECIPE
This Chinese Chicken Salad recipe makes for a light yet satisfying Asian salad with a rainbow medley of vegetables and fruits topped with tender poached chicken, crunchy toasted almonds and crispy baked wonton wrappers.
- 230 grams napa cabbage - 20 grams scallions (chopped) - 2 tablespoons rice vinegar - 1 tablespoon vegetable oil - 1 tablespoon orange juice - 2 teaspoons hoisin sauce - 2 teaspoons soy sauce - 1 teaspoon toasted sesame oil - 1 teaspoon grated ginger - 1 teaspoon salt - 1/2 teaspoon hot mustard - 4 cups water - 1 tablespoon salt - 250 grams chicken tenders - 40 grams almonds sliced - 6 wonton wrappers - 1 teaspoon toasted sesame oil - 100 grams red cabbage - 130 grams canned mandarins - 50 grams shredded carrot - 30 grams cilantro
Preheat the oven to 350° F and roast the almonds until golden brown (about 5 minutes).
Brush both sides of the wonton wrappers with sesame oil and then slice into strips. Twist and place them on a tray before baking until golden brown.
For the ginger dressing, whisk the hoisin sauce and hot mustard together. Add the rice vinegar, vegetable oil, orange juice, soy sauce, sesame oil, grated ginger and salt and whisk to combine.
Prepare and ice bath and then bring 4 cups of water with 1 tablespoon of salt to a boil. Add the chicken and wait for the water to boil again. Turn off the heat and let the chicken poach for 4-5 minutes or until cooked through.
When the chicken is cooked, transfer it to the ice bath to chill and then shred the chicken with your hands. Season with 1 tablespoon of dressing.
Finish of your Chinese chicken salad with shredded red cabbage and cilantro.