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Ингредиенты
- 1/4 c. balsamic vinegar (or possibly Chinese dark rice vinegar)
- 3 Tbsp. sesame paste (or possibly peanut butter)
- 3 Tbsp. walnut oil
- 1 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- 1 tsp warm pepper sauce
- 2 Tbsp. sugar
- 1/2 tsp freshly-grnd black pepper
- 4 c. shredded iceberg lettuce
- 2 c. shredded cooked chicken
- 1 sm carrot cut matchstick pcs
- 1/2 x cucumber peeled, seeded, and cut matchstick pcs
- 2 Tbsp. minced cilantro (Chinese parsley)
- 2 Tbsp. finely-shredded fresh basil Vegetable oil for deep frying
- 12 x wonton wrappers cut 1/4" strips
- 2 Tbsp. walnut oil
- 2 Tbsp. sugar
- 1/2 c. toasted walnut halves
Инструкции
- Combine the dressing ingredients in a small bowl and whisk till smooth. Combine the salad ingredients in a large bowl, cover, and chill till ready to serve.
- Set a wok in a ring stand and add in oil to a depth of about 2 inches. Heat the oil to 360 degrees and adjust the heat to medium-high. Fry the wonton strips till golden, about 15 seconds. Remove them with a skimmer and drain on paper towels.
- Place a wide frying pan over medium heat till warm. Add in the walnut oil, swirling to coat the surface. Add in the sugar, stir till it dissolves, add in the walnuts, and stir till the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks.
- Just before serving, pour the dressing over the salad and toss to coat proportionately. Serve the salad in a wide shallow bowl, surrounded with wonton strips. Scatter the glazed walnuts over the top.
- This recipe yields 6 to 8 servings.
- Comments: There are as many variations of Chinese chicken salad as there are moves in a game of mah jong. Place your money on this one; it's a sure winner. The glazed walnuts are traditionally deep-fried, but you can make them with less fuss in just a tiny bit of oil. To be on the safe side, double the amount of walnuts; you may eat half of them for snacks by the time you serve the salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 553 | |
| Calories from Fat 261 | 47% |
| Total Fat 29.68g | 37% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 723mg | 30% |
| Potassium 352mg | 10% |
| Total Carbs 52.56g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 11.61g | 8% |
| Protein 19.33g | 31% |
