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BERNICE'S ORIENTAL CHICKEN SALAD Marinade Sauce for Chicken: 1/4 c. soy sauce 1 slice fresh ginger, crushed 1 clove garlic, crushed 1 Tbsp. sugar 1 Tbsp. wine vinegar 1/2 tsp. Accent 1/2 tsp. Five Spice powder Salad Mix: 1 bunch green onion 1 bunch Chinese parsley, chopped 1 head lettuce 1 tsp. Accent 2 Tbsp. sesame seed 1 c. chopped peanuts 1 pkg. fresh Chinese style noodles (narrow) or 5 sticks Fry noodles in about 1 inch salad oil. Drain on paper towels in double paper bag and set aside. Will keep for several days. Marinate chicken at least 2 hours, best overnight. Fry or bake on rack in hot oven. Skin must be crisp. When cool, strip meat off bone and shred finely. (If skin becomes limp, fry it in hot oil; the skin is used in the salad for flavor.) Salad Dressing: 1 tsp. salt 1 tsp. Accent 1/2 tsp. black pepper 2 Tbsp. sugar 3 Tbsp. wine vinegar 1/4 c. salad oil Mix well and let stand. When ready to serve, mix in fried noodles, salad mix and shredded chicken in large bowl. Add dressing, toss and sprinkle with chopped peanuts and sesame seed. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |