Cantonese Chicken Salad with Cashews
Submitted by chinaeyes
Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.
YIELD
6 servingsPREP
40 minCOOK
15 minREADY
60 minThis is the real-deal Chinese chicken salad, built the Cantonese way with layers of texture and flavor that put the takeout version to shame.
Rice stick noodles get flash-fried until they puff into a crackling, airy nest. Hand-shredded roast chicken (skin and all) gets tossed in a spicy mustard paste, then dressed with the chicken’s own roasting juices, soy sauce, vinegar, and sesame oil.
Fresh cilantro, shredded scallions, toasted sesame seeds, and crunchy lettuce go in just before serving.
Roasted cashews scattered on top bring a buttery richness that ties the whole salad together.
Serve it at room temperature for the best flavor.
Chef Tips
- The oil must be hot enough to puff the rice noodles instantly. If they just sit there and sizzle, the oil needs more time. Test with a single noodle first.
- Let the mustard paste sit for at least 10 minutes after mixing. Dry mustard needs time to develop its full heat and flavor.
- Hand-shred the chicken rather than chopping. Torn pieces have more surface area to grab the dressing and create better texture.
- Add the lettuce and cashews at the very last moment. Early addition means wilted greens and soft nuts.
Ingredients
Directions
In a wok or small saucepan, heat the oil to 375℉ (190℃).
Pull noodles apart into 4 small batches.
Add 1 small handful at a time into the hot oil.
They should puff within a few seconds.
If they do not, the oil is not hot enough.
With chopsticks or tongs, remove noodles and drain on paper towel.
Repeat with the remaining noodles.
Lightly crumble noodles. Makes about 4 cups.
In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes.
Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken.
Strain and degrease the juice.
Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside.
Remove the chicken meat from the bones.
Hand shred by tearing the meat into ¼ by-2-inch-long shreds.
Cut skin into 1½-inch long thin slivers.
In a large bowl mix together the skin, chicken and reserved mustard mixture.
Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad.
Just before serving, add lettuce and cashews; toss together.
Arrange over a bed of crumbled rice stick noodles.
Serve at room temperature.
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