JAPANESE CHICKEN SALAD DRESSING RECIPES

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JAPANESE CHICKEN SALAD RECIPE - OLIVEMAGAZINE



Japanese Chicken Salad Recipe - olivemagazine image

The rice vinegar gives this low-calorie salad a slightly sweet but tangy edge. Ready in just over 30 mins, it makes a perfect quick and easy mid-week meal

Provided by OLIVEMAGAZINE.COM

Categories     Quick and Easy

Total Time 30 minutes

Number Of Ingredients 12

carrots 2, peeled and shredded
white cabbage 150g chunk, shredded 
cucumber 8cm piece, halved, seeds removed and shredded
radishes 5, shredded 
rice vinegar 2 tbsp
skinless chicken breasts 2
sesame oil
baby spinach 2 handfuls, shredded
black sesame seeds 1 tbsp
tahini 2 tbsp
mirin 1 tbsp
light soy sauce 1 tbsp, plus a dash for the chicken

Steps:

  • Put the carrots, cabbage, cucumber and radishes in a bowl. Add 1 tbsp of the rice vinegar and a pinch of salt. Toss together and leave while you make the chicken.
  • Heat a small pan ½ full of boiling water. Add the chicken breasts (make sure they’re fully covered), a dash of soy and a splash of sesame oil. Bring back to a simmer then cook very gently for 8-10 minutes until cooked through. Drain and cool.
  • Whisk the dressing ingredients together with the remaining tbsp rice vinegar and 2-3 tbsp water to make a thin dressing.
  • Slice the chicken and add to the marinating veg, along with the spinach and dressing. Toss everything together then divide between 2 plates and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

Nutrition Facts : Calories 392 calories, FatContent 16 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fibre, ProteinContent 37 grams protein, SodiumContent 0 milligram of sodium

JAPANESE CHICKEN SALAD RECIPE - FOOD.COM



Japanese Chicken Salad Recipe - Food.com image

This recipe was a family favorite when I was growing up. We all went nuts over it every time my mother made it for us. Where it differs from other "Japanese chicken salad" recipes is that it doesn't use Ramen noodles, but rather, the secret is in the hot oil 'puffed' oriental angel hair-size, dry cellophane noodles available in any oriental foods section of any grocery store (either called 'cellophane noodles' or alternatively called 'bean threads' or 'rice thread noodles'--either one will work').

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 8 portions, 6 serving(s)

Number Of Ingredients 16

2 whole chicken breasts (skinned, boned, cut in strips after being browned in butter or margarine)
iceberg lettuce (one whole medium sized head, shredded or rough chopped)
cellophane noodle (chinese style ( 1 coil of uncooked cellophane noodles (they come with two or three 'coils' to a pac)
2 tablespoons sesame seeds (toasted in a little canola oil)
scallion (green onions(1 bunch cut diagonally with roots removed)
1 cup celery (slender cut diagonally)
1 cucumber (peeled and sliced diagonally)
1 cup toasted slivered almonds (sauteed in butter(or can substitute cashews)
4 ounces margarine (or butter, one 4 oz stick, divided)
4 tablespoons sugar (or amount to taste)
6 tablespoons white vinegar (or amount to taste)
1/2 cup salad oil (don't use olive oil)
1 tablespoon sesame oil
1 teaspoon salt
1 tablespoon Accent seasoning
1 teaspoon black pepper

Steps:

  • Step 1. Fry chicken breasts in butter or margarine. Remove when done through.Take meat off bone and discard skin. Cut skinless cooked breast meat into strips and set aside.
  • Step 2. Toast the sesame seeds (in margarine or butter), Toast the slivered almonds in cleaned skillet with new margarine or butter (separately from sesame seed). Set both aside for later use.
  • Step 3. Make the salad dressing (using ingredients.
  • indicated above).
  • PREPARE DRY CELLOPHANE NOODLES FOR FLASH FRYING, CUTTING THEM INTO LENGTHS.
  • Step 4. Prepare the Chinese “cellophane” noodles for 'puffing' in hot oil by cutting up large coil of cellophane noodles into three to four inch long pieces using LARGE, HEAVY SHEARS (tin snips work well). This cutting process can be a bit messy as you cut dry cellophane threads. Do not try to use a knife or regular scissors. They are too tough to cut that way. Use very heavy shears. Cut a one whole coil of dry noodles as they come in the cellophane noodle package. Once you have all the coil of dry noodles cut into pices, ready the oil for ‘flash deep frying’ them.
  • FLASH-DEEP-FRYING (OR ‘PUFFING’) THE CELLOPHANE NOODLES.
  • In clean skillet put one inch deep oil (for flash-deep-frying the cellophane noodle pieces. Heat the oil (high heat oil like Canola) to as hot as you can get it without letting it smoke. Then, a little at a time, drop the cut cellophane noodle threads into the hot oil until the ‘threads’ quickly puff (they’ll coil around in the hot oil). This only takes split second. Then when the threads have ‘puffed’ in the hot oil, IMMEDIATELY remove these puffed noodle threads with tongs or a slotted spoon and place them on paper towel to drain. Don't let the puffed noodle pieces stay in the oil or they'll burn. Continue this process until all the cellophane noodle threads you cut up are puffed in the hot oil. The cellophane noodles threads when they puff will becomes light and airy. It won’t work if the oil isn’t deep enough or hot enough (but don’t let the oil smoke or catch fire).
  • ASSEMBLING THE SALAD.
  • Chop, shred and/or slice all the salad vegetables as indicated.
  • In a large serving or mixing bowl assemble rinsed.cut celery, peeled and sliced cucumber,chopped green onion, rough cut (or shredded) iceberg lettuce.
  • Pour off from the cut salad greens any excess water before proceeding to the next step.
  • FINAL ASSEMBLY OF COMPLETED SALAD.
  • Add back into the salad greens the already prepared sauteed strips of chicken breast, and the 'puffed' cellophane noodles.
  • Pour already prepared salad dressing (as per recipe above) over the finished salad,chicken strips and puffed noodles . Give all a quick toss to coat the salad contents with dressing.
  • Quickly sprinkle over the top of salad the toasted sesame seeds and toasted slivered almonds or roasted cashews.
  • Serve and eat immediately. Do not let the salad sit a long time but serve immediately before the dressing makes the noodles and salad greens get soggy. It is all still good even after noodles and salad greens becoming soggy but better when fresh and still crisp.
  • Enjoy.

Nutrition Facts : Calories 648.8, FatContent 54.9, SaturatedFatContent 9.4, CholesterolContent 61.9, SodiumContent 643, CarbohydrateContent 15.9, FiberContent 3.2, SugarContent 10.3, ProteinContent 25.2

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