Subj : 70s Retro - 02
To   : All
From : Dave Drum
Date : Mon Jan 02 2023 14:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Madame Wu's Chinese Chicken Salad
 Categories: Poultry, Vegetables, Chilies, Herbs, Citrus
      Yield: 5 Servings
 
MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Oil
    1/4 c  Rice vinegar
      3 tb Smooth peanut butter
      3 tb Soy sauce
  4 1/2 ts Sesame oil
      1 tb Dry mustard powder
      1 tb Fresh lime juice
  1 1/2 ts Honey
  1 1/2 ts Toasted sesame seeds
    1/2 ts Fine chopped fresh ginger
      1 cl Garlic; fine chopped
           Salt & pepper

MMMMM---------------------------SALAD--------------------------------
           Oil; for frying
      5    Wonton wrappers; in 1/4"
           - strips
     18 oz Cooked, bone-in, skin-on,
           - chicken breasts; shredded
    1/2 c  Loose packed cilantro leaves
    1/2    Head Napa cabbage; cored,
           - shredded
    1/2    Head romaine lettuce;
           - shredded
      3 oz (3/4 c) mung bean sprouts
     10    Snow peas; thin sliced
      4    Scallions, trimmed, thin
           - sliced
      1 md Carrot; peeled, shredded
      1 md Cucumber; peeled, seeded,
           - thin sliced
      1 md Red bell pepper, seeded,
           - thin sliced
      1    Bird’s-eye chile; thin
           - sliced, garnish
           Black sesame seeds; garnish
           Coarse chopped roasted
           - peanuts; garnish
 
  MAKE THE DRESSING: In a medium bowl, whisk together the
  oil, vinegar, peanut butter, soy sauce, sesame oil,
  mustard powder, lime juice, honey, sesame seeds, ginger,
  and garlic. Season with salt and pepper and set aside.
  
  MAKE THE SALAD: Into a small heavy-bottomed pot fitted
  with a deep-fry thermometer, pour the oil to a depth of
  2". Heat to 350ºF/175ºC and add the wontons. Cook,
  stirring occasionally, until the strips are crisp, 20-30
  seconds. Using a slotted spoon, transfer to a
  paper-towel-lined plate.
  
  In a large bowl, toss together the chicken, cilantro,
  cabbage, and lettuce. Divide the salad among 4-6 serving
  bowls, then top evenly with the sprouts, peas,
  scallions, carrot, cucumber, and bell pepper. Drizzle
  with the dressing, sprinkle on the chile, and garnish
  with the sesame seeds, peanuts, and wonton strips.
  
  Yield: 4 - 6 servings
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I had my patience tested. I'm negative.
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