Ingredients
-
1
-
3/4
-
2
-
1
-
1/2
-
2
-
2
-
2
-
1/2
-
4
-
-
-
-
-
Directions
China Lily Chicken Salad, A recipe from Chef Lily Lei of China Lily Restaurant which I’m submitting for Zaar World Tour II., I made a couple of substitutions but enjoyed this recipe way more than I thought I would. I accidentally marinated the chicken in oyster sauce instead of hoisin but it was DELICIOUS! I also added some minced garlic. used a bagged coleslaw/carrot mix and put some soy sauce and garlic powder to the dressing. The chicken was delicious eaten with the slaw, the vinegar was a perfect contrast.
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Steps
|
1
Done
|
Slice Each Chicken Breast Horizontally Into Two or Three Pieces; Combine Cup Soy Sauce, Hoisin Sauce, and Olive Oil to Make a Marinade; Marinate the Chicken For 30 Minutes in the Refrigerator. |
|
2
Done
|
Discard Marinade; Grill Chicken Breast Pieces Until Cooked Through; Cool For 15 Minutes Then Thinly Slice Chicken on the Diagonal. |
|
3
Done
|
Meanwhile, Shake Together Remaining Cup Soy Sauce, Rice Vinegar, Sugar, Diluted Sesame Paste, Sesame Oil, and Minced Ginger to Make a Salad Dressing; Combine Cabbages, Carrots, Bean Sprouts, and Water Chestnuts; Toss Well With Part of the Salad Dressing. |
|
4
Done
|
on Each Serving Plate, Arrange Sliced Chicken Over a Bed of the Dressed Salad; Garnish With Chopped Cilantro, Green Onions, Fried Wonton Strips, and Another Drizzling of Salad Dressing. |
