Ingredients
-
2 1/2
-
1/2
-
1/3
-
1
-
3
-
3 1/2
-
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Chinese Chicken Salad, By Susie Middleton, Fine Cooking Issue #51., Very tasty indeed. There was way more dressing than I wanted and the chicken was scaled back to 6 oz making this the perfect size for the 2 of us. Made for Culinary Quest 2014.
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Steps
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1
Done
|
In a Bowl, Combine the Cabbage, Carrots, Scallions, 1 Teaspoons Soy Sauce, 1 Teaspoons Sugar, and a Big Pinch of Salt. Set Aside For 20 Minutes, Tossing Occasionally. |
|
2
Done
|
in a Small Food Processor, Chop the Garlic and Ginger. Scrape the Bowl With a Spatula, Add the 1/4 Cup Cilantro and Chop Thoroughly. Scrape the Bowl, Add the Peanut Butter, 1 Tbs. Hot Water, the Lemon Juice, 1 Tbs. Oil, 3 Tbs. Soy Sauce, and 2-1/2 Teaspoons Sugar. Pulse Until Well Combined, Scraping the Bowl as Needed. |
|
3
Done
|
in a Large Skillet Over Medium-High Heat, Heat 1 Tbs. Oil. |
|
4
Done
|
Season the Chicken Pieces With Salt and Put Them in the Hot Pan (in Batches, If Necessary). Cook on One Side Until the Edges Are White (1 to 2 Minutes); Turn and Cook Until Just Firm, Another 1 to 2 Minutes. |
|
5
Done
|
Transfer to a Cutting Board and Stack Them in One or Two Piles; Let Rest For 3 to 4 Minutes. Slice the Chicken Into Generous 1/4-Inch Strips and Put Them in a Large Bowl. |
|
6
Done
|
Squeeze the Cabbage Mixture Well and Add It to the Chicken, Pour in the Dressing, and Toss Well to Combine. |
|
7
Done
|
Divide Among Four Plates and Garnish With the Remaining Cilantro and the Toasted Almonds or Peanuts. |
