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Cantonese Chicken Salad with Cashews

Yields:6 servings
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Recipe Cooking TimePreparation40 minutes
Cooking15 minutes
Ready In60 minutes

Ingredients

2 cups peanut oil or vegetable
2 ounces rice sticks noodles
1 tablespoon dry mustard spicy
1 1/2 tablespoons water
1 pinch sugar
1 pinch salt
1 each chicken whole, roasted, cantonese style
4 tablespoons juice from roast chicken
2 teaspoons soy sauce
1 tablespoon vinegar
1 teaspoon sesame oil
4 each scallions, spring or green onions mostly white section, cut into 2 inch long fine shreds
1 bunch cilantro leaves fresh
2 tablespoons sesame seeds toasted
6 cups iceberg lettuce shredded, or romaine
1 cup cashew nuts roasted

Directions

In a wok or small saucepan, heat the oil to 375 F.

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 1/4-by-2-inch-long shreds.

Cut skin into 1 1/2-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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chinasmom2000

Member Review

*****

Roasted Sticky Chicken

This recipe was outstanding, easy to make and SO juicy,tender and flavorful! I made it for myself and my husband and he had thirds. We still had plenty left over - warmed with some juice and served on warm onion rolls on day two and cold sandwiches on day three. I will definitely make this again and again. The meat just fell of the bone! chinasmom2000

 
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