Chinese Chicken Salad


Chinese Chicken Salad

For the chicken:

4 whole, bone-in chicken breasts (about 4 pounds), split into halves

2 tablespoons sesame oil

1 tablespoon soy sauce

For the salad:

2 cups vegetable oil

5-ounce package rice sticks

3 tablespoons sesame seeds, toasted

6 scallions (white and green parts), trimmed and chopped

1 head iceberg lettuce, trimmed, cored and thinly sliced

For the sauce:

6 tablespoons rice-wine or white-wine vinegar

6 tablespoons sugar

1 tablespoon soy sauce

1 teaspoon salt

3 tablespoons sesame oil

3/4 cup vegetable or canola oil

3 tablespoons finely chopped crystallized ginger

In a large glass baking dish, marinate the chicken in the sesame oil and soy sauce, turning several times, for a few hours or overnight in the refrigerator.

Heat oven to 350 degrees. Bake the chicken in the same dish with the marinade until cooked through, 25 to 30 minutes. When cool enough to handle, Remove and discard skin and bones and shred meat into bite-size pieces. Refrigerate.

The morning of the dinner, heat the vegetable oil in a large saucepan over medium-high heat until hot but not smoking. Drop in a few rice sticks. When they poof up and turn white, add the rest of the sticks. Turn the pile over and fry on the other side. They should stay white. This takes only a few seconds on each side. When they stop making a sizzling noise, remove and drain on paper towels.

In a small bowl, whisk all the sauce ingredients.

Just before serving, combine the chicken, sesame seeds, scallions and sliced lettuce in a large bowl. Add the sauce and toss well. Place the crispy noodles on a big platter and spoon the chicken salad on top of them. Serve immediately. Makes 6 servings.

Per serving: 745 calories, (65 percent calories from fat), 54 g fat, (7.8 g sat fat, 24 g mono fat) 110 mg cholesterol, 34 g protein, 31 g carbohydrates, 2.4 g fiber, 844 mg sodium.

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