Hong Kong Chicken Salad Recipes

HONG KONG CHICKEN SALAD

Steps:

• Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
• Add soy sauce and mix well.
• Reserve 1 cup marinade for chicken, and set remaining marinade aside.
• Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
• Heat oil to 350 degrees.
• Drop cellophane noodles into hot oil in small batches.
• When the noodles"explode", remove immediately and place on paper towels to drain.
• Continue cooking batches of noodles until all have been cooked.
• Cook won ton strips in oil in small batches until lightly browned.
• Drain on paper towels.
• Drop nuts in oil and cook until lightly browned.
• Drain on paper towels.
• Using a large oblong platter, arrange lettuce on platter.
• Layer won ton strips over lettuce.
• Layer cellophane noodles over won ton strips.
• Layer marinated chicken over noodles.
• Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
• Garnish with chopped parsley and serve immediately.

ASIAN CHICKEN SALAD

Steps:

• Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
• In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
• Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
• Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

HONG KONG-STYLE CHICKEN

Steps:

• In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch.
• Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.
• Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.
• Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1 1/2 minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.
• Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.
• Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.