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Full Online Book HomeLearning KitchenAsian - Chinese Chicken Recipes By Sue Freeman
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Asian - Chinese Chicken Recipes By Sue Freeman Post by :gballard Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2643

Click below to download : Asian - Chinese Chicken Recipes By Sue Freeman (Format : PDF)

Asian - Chinese Chicken Recipes By Sue Freeman

---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE CHICKEN SALAD #2
Categories: Chinese, Chicken, Salads
Yield: 1 servings

---------------------------SALAD---------------------------
2 pk Top Ramen soup mix, chicken
- 3 ounce packages
1 Small head cabbage
- chopped OR shredded
- about 8 cups
4 Green onions, chopped
- about 1 1/4 cups
1 c Toasted almonds
2 c Cooked, cut up chicken

-------------------------DRESSING-------------------------
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken.

To make dressing, combine oil, vinegar, sugar, soysauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad.

TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1 to 2 tablespoons rice vinegar to dressing for more flavor.

Printed in the June 11, 1992, issue of the Los Angeles Daily News.

Ken's Chinese Chicken Salad


---------- Recipe via Meal-Master (tm) v8.04

Title: Ken's Chinese Chicken Salad
Categories: Salad, Oriental, Poultry
Yield: 6 servings

1 Plain roasted chicken
-(about 2 1/2 lb)
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

----------------------------------DRESSING----------------------------------
3 tb Sesame paste
-or peanut butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-=OR=- cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.

Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver.

Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly.
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