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ORIENTAL CHICKEN SALAD 
2 skinless chicken breasts, very finely sliced
2 pints chicken stock
2 inch piece fresh ginger, roughly chopped
4 cloves garlic, peeled and roughly chopped
3 shallots, cleaned and cut into 2 inch pieces
1 star anise
2 baby bok choy, root removed and separated
12 snow peas, strings removed and finely sliced
1 good handful bean shoots
1 small red bell pepper, finely sliced
6 baby corn shoots, quartered lengthwise
1 medium carrot, very finely julienned
1x8 oz. packet Singapore noodles
2 tbsp. kecap manis
2 tbsp. light soy
1 tbsp. Chinese cooking wine
2 red chillies, finely sliced on the bias
1/2 cup torn coriander leaves

In a wide pan or wok, place chicken stock, ginger, garlic, shallots and star anise.

Bring to boil, reduce heat and allow to simmer gently for ten minutes. Place finely sliced chicken in stock and poach for two to three minutes, stirring very gently a couple of times to separate. Remove from heat and set aside to cool. This may be done in two batches if necessary. When chicken is done, strain stock and return to pan. Whilst simmering stock, place bok choy, snow peas, bean shoots, bell pepper, corn and carrot into iced water to crisp up.

When chicken is cool, reheat stock and cook noodles in it for two to three minutes. Remove and rinse under cold water, then drain thoroughly. Drain vegetables well and ensure that noodles are well separated.

Place all ingredients in a large glass bowl as the vibrant colours of this salad are a very important part of the dish. Toss the salad well, ensuring that the colours are evenly distributed. Mix soy, kecap manis and Chinese cooking wine, pour over salad and give another light toss.

Although the salad looks great in a glass bowl, another attractive way to serve it is on a large platter and arranging it into a conical shape. More or less dressing may be used according to taste.

Finally, sprinkle the finely chopped chilli over the top and serve immediately.

Submitted by: chefdave
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