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      RECIPE TITLE "Chinese BBQ Chicken Salad" Author: Dave

    yields4 servingstime-- difficultydifficult

      RECIPE INGREDIENTS

    Marinade:1 teaspoon salt; 1 tablespoon soy sauce; 2 tablespoons sherry
    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.

      RECIPE METHOD

    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 to chill/store.
    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.

    Before serving:
    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 bean sprouts.
    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 immediately.


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