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  Chicken Salad #6
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:
2 lb Chicken parts
2 tbsp Soy sauce
1 tbsp Sherry
1 dash Garlic powder
2 tsp Ginger (fresh), minced
2 oz Bean thread
2 cup Oil
2 Green onion stalks
1 Lettuce head (iceberg)
1 Coriander bunch
1/2 tsp Mustard, dry
1 tbsp Oil
2 tbsp Sesame oil
2 tbsp Vinegar (or less)
3 tbsp Sesame seeds, toasted
Instructions:
Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in
this mixture for several hours. Bake the chicken, skin side up, for
45 minutes at 350 degrees F. Let the cooked chicken cool. When the
chicken is cool, shred it.

Deep-fry the bean thread in small batches in about 2 cups oil. Drain.

Shred the green onions and lettuce. Cut the coriander into about
1-inch lengths. Place the chicken, lettuce, green onions and
coriander in a large bowl. Mix in the dry mustard. Add the sesame
oil, oil, soy sauce, vinegar, sesame seeds and bean thread. Mix well.
Serve.

NOTES:

* Chicken salad with Chinese seasonings -- This is a delicious salad
my mother has been making for years. She found the recipe in the
cookbook that came with her wok. If you leave out the fried bean
threads, this is a reasonably low-calorie dish. And if you use all
vegetable oils, there's almost no cholesterol in it (except for
what's in the chicken). Yield: serves 3-4.

* You can add garlic and ginger to the salad dressing that goes on
the salad.

* This is also good hot, heat it just enough to get it hot and serve
immediately.

: Difficulty: easy.
: Time: baking: 45 minutes; preparation: 20 minutes.
: Precision: approximate measurement OK.

: Aviva Garrett
: Santa Cruz, California, USA
: Excelan, Inc., San Jose, Calif.
: ucbvax!mtxinu!excelan!aviva

: Copyright (C) 1986 USENET Community Trust
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