Mings Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
• Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
• Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

MING'S CHICKEN SALAD

Steps:

• Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger, sesame oil, dry mustard, and salt in a medium-sized bowl.
• Reserve 1/4 cup of marinade for use later in the recipe. Marinate the boneless skinless chicken breasts in the marinade ingredients for 2 hours or overnight.
• Bake chicken breasts for approximately 25 to 30 minutes. Pour the reserved marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 tablespoon dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.

CHINESE CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
• Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
• Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

CHINESE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
• In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

MING'S LEMON CHICKEN

Steps:

• Season chicken with salt and pepper. Roll in flour to coat.
• Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.
• Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.
• Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.
• Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.
• Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.

MING'S CHINESE CHICKEN SALAD RECIPE

Steps:

• Pat flour mixture on the chicken coating it completely. Steam the whole chicken in a steamer for approximately 50 to 60 minutes. Refrigerate until reading to make the salad. Split the fryer in half. Deep fry until skin is a golden, crispy brown. Debone along the grain. Mix chicken strips thoroughly with remaining ingredients except sesame seeds and nuts. Mound on a platter and sprinkle with seasame seeds and nuts. Serves 4 as a main course and 8-10 as a salad.

CHINESE CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
• To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
• Add dressing to salad and toss to coat. Serve and enjoy!

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

Steps:

• In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

CHINESE CHICKEN SALAD

Steps:

• Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

CHINESE CHICKEN SALAD RECIPE

Steps:

• Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger, sesame oil, dry mustard, and salt in a medium sized bowl. Reserve 1/4 cup of marinade for use later in the recipe. Marinate the boneless skinless chicken breasts in the marinade ingredients for 2 hours or overnight. Bake chicken breasts for approximately 25 to 30 minutes. Pour the reserved marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 tablespoon dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.