RECIPE TITLE "Chinese
BBQ Chicken Salad" Author: Dave
Marinade:1 teaspoon salt; 1 tablespoon soy sauce; 2 tablespoons
Sauce: 2 tablespoons red wine vinegar; 1/4 cup soy sauce; 2 tablespoons
sesame oil; 2 tablespoons sugar; 2 teaspoons hoisin sauce; 2 stalks
green onion shredded;
Other stuff: 3/4 head lettuce, torn into small pieces; bean sprouts
(equivalent amount to 1/4 head lettuce); 1 or 2 boneless, skinless
chicken breasts; 3 tablespoons sesame seeds; Mai Fun Noodles or
Sai Fun Noodles (Chinese Rice Noodles); Oil for deep frying.
The night before serving (or morning):
1. Mix marinade ingredients.
2. Cut chicken into small cubes about 3/4 inch or smaller. Mix chicken
pieces with marinade.
3. Bake chicken and marinade in dish large enough so that chicken
pieces are spread out (not in a big pile). I use a small Corning
Ware dish. Oven should be 350 degrees Farenheit. Bake approximately
25 to 30 minutes until chicken pieces are cooked.
4. After sufficient cooling period, place chicken in refrigerator
5. While baking chicken, mix sauce. Place in refrigerator to chill.
Anytime before serving (this makes a great show for your guests
or you may want to do this ahead of time):
6. Pour oil in wok or pan until it is at least one inch deep (two
or three inches is much better!). Heat to 375 or 400 degrees.
7. Place a single Mai Fun noodle in hot oil to test. If the oil
is hot enough, the noodle will instantly expand like crackly popcorn.
8. Place small quantities of noodles in the hot oil. They will expand
instantly. Be sure all noodles are cooked. Sometimes the expansion
will lift noodles out of the oil before they cook. Flip the uncooked
noodles into the hot oil so they cook too. The cooked noodles don't
retain much oil.
9. Cook enough noodles to match the size of lettuce/bean sprouts.
The noodles will shrink when you add the sauce.
10. Mix lettuce and bean sprouts. Place in bowl twice as large as the lettuce/bean
sprouts. Do this the instant before serving:
11. Remove the chicken from the refrigerator. Mix with the lettuce and
12. Add the noodles. Mix with the salad.
13. Sprinkle sesame seeds on top of salad.
14. Remove the sauce from the refrigerator. Stir and pour over salad. Serve
The Big Book of Wok: 365 Fast, Fresh and Delicious Recipes
The wok is easily the most versatile cooking vessel ever invented. Its one-pan approach saves time and trouble-and makes clean-up simpler, too. But what gives woks their worldwide popularity is the unbeatable food they produce-as these 365 luscious dishes so richly prove. Wok-steamed fish delivers more taste, and wok-fried vegetables preserve more of their nutritional value than other methods. Better still, each of these tempting curries, stir-fries, and soups can be prepared in minutes. The lavishly illustrated recipes include green vegetable curry and spiced noodles, mussels in tomato broth, Hoisin duck with pancakes, and sesame and tahini spinach, and represent a range of great cuisines from Chinese and Indian to Thai, Vietnamese, and Japanese.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.