Chinese Chicken Salad with Peanut Vinaigrette

Summary

Yield4
Prep Time5 minutes
Main IngredientChicken
MealSalads

Description

There are a lot of steps to this salad, but I like to do most of it the night before.  It makes for easier assembly and more flavor when the vegetables can marinate overnight.

Ingredients

  • the cukes
  • 1 large euro hydro cucumber, seeded and split, thinly sliced
  • 1 large red onion, thinly sliced
  • the salad
  • 3 c shredded napa cabbage
  • 4 c mixed baby salad greens
  • 1 c fresh cilantro leaves
  • 0.5 c thinly sliced scallions
  • 2 large carrots, shredded or julienned
  • 0.5 c fresh mint leaves
  • 6 roma tomatoes, seeded and thinly sliced
  • 0.5 lb cooked and cooled japanese buckwheat soba
  • 1 c fried rice stick or chow mein noodles
  • 0.5 c red wine vinegar (plus 3t for vinaigrette)
  • 0.33333333333333 c sugar (plus 3t for dressing)
  • 2 thinly sliced garlic clove (reserve 1 whole for dressing)
  • 3 T grated fresh (reserve 1t minced for dressing, plus 2 slices for chicken)
  • salad vinaigrette
  • 0.66666666666667 c soy sauce (reserve 1/3 c for the chicken, 3t extra for the dressing)
  • 3 T toasted sesame oil (reserve 1t for dressing)
  • 0.25 c peanut oil (reserve all but 1t for dressing)
  • 1 crushed dried red chile
  • the chicken
  • 1 chicken, at 4 and 1/2 pounds total weight
  • 0.25 c brandy
  • 0.5 c sake or rice wine
  • 1 cinnamon stick
  • 2 buds star anise
  • 1 T sea salt
  • 1 T orange zest
  • the peanut dressing
  • 2 T tahini
  • 2 T smooth peanut butter
  • 1 t lee kum kee chile bean paste (toban djan)
  • 4 T rice wine vinegar

Instructions

The Cukes
Combine all ingredients 3 hours before serving salad.
Let rest in refrigerator.
Drain right before serving

Salad Vinaigrette
Combine and reserve

The Chicken
Split and trim chicken.
Marinate overnight in the remaining ingredients.
Bake on a rack, in a roasting pan for 45-50 minutes at 425 degrees.
Cool and shred meat and crisped skin for the salad, reserve.

Peanut Dressing
Combine in a food processor or blender.
Add Chile sambal to taste
Let rest for 1 hour in refrigerator and correct seasonings.

The garnishes
Toasted sesame seeds
Toasted cashews
Cilantro or Mint sprigs
Curry Oil ( see demo)

Assembly
Mix the salad and cukes with the salad vinaigrette.
Divide onto 6 plates.
Divide chicken onto the salads.
Drizzle with the peanut vinaigrette.
Garnish with some or all of the garnishes and serve