Ingredients
-
2
-
1/4
-
1/4
-
3 - 4
-
1/2
-
1
-
1
-
1
-
1/4
-
1/2
-
-
-
-
-
Directions
Hot Chinese Chicken Salad, This is great over rice and a great meal for special guests., This recipe won the 1974 National Chicken Cooking Contest (Google it!) with one small variation — that recipe calls for tomatoes instead of pimientos. I’ve been making this for 30 years, and it’s a must- have in my home at least once a month. Make sure to use cornstarch to coat the chicken as called for — flour just won’t make the chicken crisp enough Absolutely delicious!, This recipe won the 1974 National Chicken Cooking Contest (Google it!) with one small variation — that recipe calls for tomatoes instead of pimientos. I’ve been making this for 30 years, and it’s a must- have in my home at least once a month. Make sure to use cornstarch to coat the chicken as called for — flour just won’t make the chicken crisp enough Absolutely delicious!
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Steps
|
1
Done
|
With Scissors or Knife Cut Chicken Into Thin Strips. Roll in Cornstarch, Set Aside. Heat Oil, Add Garlic and Stir Until Browned. Discard Garlic. |
|
2
Done
|
Add Chicken to Hot Garlic Oil and Turn Until Browned. Add Mushrooms, Chestnuts, Onions, Celery and Cook Until Tender. |
|
3
Done
|
Add Soy Sauce and Monosodium Glutamate Until Heated. |
|
4
Done
|
Add Lettuce and Pimentos, Toss Lightly. Serve With Rice. |
