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| Shanghai Chicken Salad; Main Dish | |
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| Tweet Topic Started: Mar 4 2006, 03:55 PM (42 Views) | |
| Mike | Mar 4 2006, 03:55 PM Post #1 |
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1/2 cup rice vinegar 3 Tbsp plus 1/3 cup soy sauce 1/3 cup hoisin sauce 1 1/2 Tbsp grated fresh ginger 1/4 cup toasted sesame oil 1 1/2 pounds boneless, skinless, trimmed with tenderloins removed Salt and pepper 1/2 head Napa or Chinese cabbage, shredded 1 large red bell pepper, stemmed, seeded and thinly sliced 1 bunch scallions, thinly sliced on diagonal 1 cup chow mein noodles 1. Whisk vinegar, 3 Tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low and simmer chicken until cooked through, 7 to 10 minutes. 2. Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken in long, thin strands using two forks or fingers. 3. Transfer chicken to large serving bowl. Toss with 2 Tbsp dressing, and season with salt and pepper. Add cabbage, bell pepper, scallions and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve. |
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