Makes 6 to 8 servings
|2||whole chicken breasts|
|1||tablespoon dry sherry|
|2||slices peeled fresh ginger|
|5||green onions with tops, divided|
|1/4||cup Chinese plum sauce|
|2||tablespoons rice vinegar|
|1||tablespoon vegetable oil|
|1||tablespoon sesame oil|
|1-1/2||teaspoons soy sauce|
|1||teaspoon dry mustard|
|4||cups shredded iceberg lettuce|
|1||small carrot, shredded|
|1-1/2||cups bean sprouts (about 3 ounces)|
|1/4||cup fresh cilantro leaves (Chinese parsley)|
|3||tablespoons slivered almonds, toasted|
|2||tablespoons sesame seeds, toasted|
|Bean threads or Vermicelli , cooked and drained|
- Combine chicken, water, sherry, ginger and 2 whole green onions in 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove saucepan from heat. Let stand until chicken is cool. Strain stock; refrigerate or freeze for another use.
- Remove and discard skin and bones from chicken. Pull meat into long shreds; set aside.
- For dressing, combine plum sauce, vinegar, vegetable and sesame oils, soy sauce, sugar and mustard in small bowl; mix well. Set aside.
- Cut remaining 3 green onions with tops into 1-1/2-inch slivers. Add onions to salad bowl with lettuce, carrot, bean sprouts, cilantro, almonds, sesame seeds, chicken and dressing; toss to coat. Add bean threads; mix lightly. Garnish, if desired.
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