Hong Kong Chicken Salad Recipes

Steps:

• Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
• Add soy sauce and mix well.
• Reserve 1 cup marinade for chicken, and set remaining marinade aside.
• Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
• Heat oil to 350 degrees.
• Drop cellophane noodles into hot oil in small batches.
• When the noodles"explode", remove immediately and place on paper towels to drain.
• Continue cooking batches of noodles until all have been cooked.
• Cook won ton strips in oil in small batches until lightly browned.
• Drain on paper towels.
• Drop nuts in oil and cook until lightly browned.
• Drain on paper towels.
• Using a large oblong platter, arrange lettuce on platter.
• Layer won ton strips over lettuce.
• Layer cellophane noodles over won ton strips.
• Layer marinated chicken over noodles.
• Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
• Garnish with chopped parsley and serve immediately.

Steps:

• Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
• In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
• Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
• Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

Steps:

• In a deep, non-stick pan, add enough oil to coat the bottom of the pan and set over medium-high heat.
• Add chicken. When it begins to turn brown, add potatoes. Stir.
• Add onion and green pepper to pan. Cover.
• Break off desired amount of curry bricks from block and add to the pan. Add a few tablespoons of water to help dissolve.
• Stir in coconut milk until sauce is creamy.
• Add pineapple chunks and stir. Cover.
• Allow to simmer, covered, for 5 minutes.
• Serve hot with steamed jasmine rice and enjoy!