Asian Chicken Salad

ASIAN CHICKEN SALAD

by Denia Wong

 

 1lb chicken meat, steamed/cooked and cut into long thin strips

1 Hot House seedless cucumber, shredded

1 small carrot, shredded

7oz mung bean vermicelli (glass noodle)

Some toasted sesame seeds

1 green onion, finely chopped

Some cilantro leaves for garnish

 

Drop glass noodles in boiling water, turn off heat, and cover for 3-4 minutes. Rinse in running cold water and drain well. Place vermicelli on platter and sprinkle cucumber and carrot on top. Top with chicken and sprinkle with toasted seasame seeds and green onion. Garnish with cilantro and pour dressing over salad before serving.

 

DRESSING

 

1 TB sesame paste (or peanut butter)

3 TB soy sauce

1 TB oyster sauce

1 tsp grated ginger root

1 tsp minced garlic

¼ tsp white pepper

4 TB sugar

1 TB fragrant black glutinous rice vinegar

1 TB apple cider vinegar

1 tsp chili bean paste

1/3 cup chicken broth

3 TB sesame oil

 

For dressing, soften sesame paste in microwave oven for 5-10 seconds. Mix in remaining ingredients and microwave for 10-20 seconds to blend well. Chill before serving.