Chinois Chicken Salad With Chinese Mustard Vinaigrette
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt1 cup
Roasted Peanut (chopped)1
Egg Yolk2 tsps
Chinese Mustard (dry)1 cup
Rice Wine Vinegar1 tsp
Soy Sauce1.5 tbsps
HoneyDirections:
1
Heat a large saute pan over high heat
2
When the pan is hot, add the oil and heat to almost smoking
3
Preheat the oven to 450 degrees F
4
Season the chicken breast on both sides with salt and pepper
5
Add the chicken, skin side down and cook for 4 minutes
6
The skin should be golden brown
7
Turn the chicken over and place in the oven
8
Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes
9
While the chicken is in the oven, prepare the greens
10
Fill a very large bowl halfway full with ice water
11
Quarter the Napa cabbage lengthwise and remove the core
12
Thinly slice the cabbage widthwise and place in the ice water
13
Repeat this same process for the radicchio
14
Halve the romaine lettuce lengthwise and then thinly slice
15
Add to the water
16
Mix all of the greens well in the ice water and let sit for about 5 minutes
17
Drain
18
Place in a clean kitchen towel and dry well
19
Be careful not to bruise the greens
20
Refrigerate
21
Remove the chicken from the oven and cool enough to handle
22
Remove the skin and slice the chicken
23
Discard the skin and bones
24
Roughly chop the sliced chicken and place in a large bowl
25
The chicken should still be warm
26
Add some of the vinaigrette and toss well
27
Add the greens and a little more vinaigrette and toss until everything is well coated
28
Place a small mound of greens on 4 plates
29
Top each mound with a spring roll basket and lightly press to stabilize
30
Fill the baskets with more of the salad
31
Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge
32
Place all of the vinaigrette ingredients in a blender and blend until smooth
33
Correct the seasonings
34
Refrigerate until ready to use
35
; Heat a deep fryer to 375 degrees F
36
Or fill a deep pot halfway full with oil and heat to 375 degrees F
37
Roll up 2 of the egg roll wrappers and julienne
38
Set aside
39
Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften
40
Then, carefully push the center of the wrapper down with a ladle
41
Fry just until the oil stops sizzling, about 15 to 30 seconds
42
The basket should be golden brown
43
Remove with tongs to a paper towel lined plate to drain
44
Repeat with the remaining 3 wrappers
45
Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds
46
Remove with a slotted spoon and drain on paper towels