Chinese Chicken Salad?

[Katrina Wood]

Anyone out there got a recipe for the famous Chinese Chicken Salad made
at the Chin Chin restaurant in LA? (or similar). My boyfriend's having
withdrawal symptons.

Many thanks.

[Karen O'Mara]

Katrina Wood wrote:

This is what CCS is like at Ming's in Palo Alto, California...

Chinese Chicken Salad

1 pound chicken breast, boned
Oil for deep-frying
1/3 to 1/2 package rice sticks
1/2 teaspoon Chinese mustard
1 cup hoisin sauce
2 tablespoons crushed almonds
pinch salt
1 tablespoon sesame seeds
1 head lettuce, shredded
4 springs Chinese parsley (cilantro)

Deep-fry chicken 5 minutes, until crisp and golden; drain on paper towel.
Cut into lengthwise
julienne strips. Skin may be left on for added flavor. Drop rice sticks
into hot oil and remove with
slotted sppon as they rise to the surface which will be almost
immediately. Drain. Combine chicken
with mustard, hoisin sauce, almonds, salt and sesame seeds in a salad
bowl and mix well. To serve,
add fried rice sticks, shredded lettuce, and cilantro toss thoroughly. Do
not overtoss or salad will
become soggy.

--
Karen
"In some cases, your nearest exit may be behind you."

[Katrina Wood]

Thanks for recipe, Karen. Looks pretty close to me. I'll give it a go!
Happy new year!

[Corky]

It's yummy! we had it he other night... a;though net time I will poach the
chicken rather than fry it. I found it a little too 'fried' (fussy me)

--
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Training Co-ordinator
Early Childhood Studies
Brisbane AUSTRALIA

shar...@corplink.com.au

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minds cannot change anything*
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"Katrina Wood" <kat...@vonarnim.demon.co.uk> wrote in message
news:1e3vgsv.9w...@vonarnim.demon.co.uk...

[Karen O'Mara]

Corky wrote:

> It's yummy! we had it he other night... a;though net time I will poach the
> chicken rather than fry it. I found it a little too 'fried' (fussy me)

Probably better for NY resolutions, too!

:-)

Karen

--
"He that lives upon hope will die fasting." -- Benjamin Franklin

[Lissa]

Their menu describes it as: "Roasted chicken, shredded lettuce, scallions,
toasted almonds and crispy noodles tossed in a tart red ginger dressing."
(It's the only thing I order when I go there.) The dressing is THE KEY. I
don't know what the recipe is, but I'm 90% positive that Chin Chin's menu
was designed by Hugh Carpenter, so you might check out his cookbooks or the
net to see if there's a recipe for it. Best of luck!

Katrina Wood wrote:

> Anyone out there got a recipe for the famous Chinese Chicken Salad made
> at the Chin Chin restaurant in LA? (or similar). My boyfriend's having
> withdrawal symptons.
>

> Many thanks.

[Katrina Wood]

Lissa <meleigh@no_way.berkeley.edu> wrote:

Thanks - that's a great tip - I'll get down to my favourite London shop
"Books for Cooks" and have a rummage.

[Katrina Wood]

Need some help! It was suggested to me that Hugh Carpenter might have a
recipe for the above (from Chin Chin's in LA) in one of his books.
Books for Cooks in London don't have any of his books. There's plenty
that I could order at Amazon, but I don't know which book to buy? Any
of you guys Stateside got any of his stuff that you could leaf through
for me and give me a title? I'd be very grateful. Thanks.

Kate

[Halipenny]

I missed the recipe. Could you post it again, please. Thank you.

[Katrina Wood]

Halipenny <hali...@aol.com> wrote:

> I missed the recipe. Could you post it again, please. Thank you.

There hasn't been a specific Chin Chin recipe posted. One was very
close, but the best clue I've had is this Hugh Carpenter lead. Someone
out there must have one of his books?

[po...@primenet.com]

Hi all,
I was looking through chili recipes today and found one that called for
tomatoes con casse. I haven't the foggiest idea what that may be. Can
anyone enlighten me.
thanks

--
all blessings
Judy

[Robert W. Keereweer]

On Sun, 16 Jan 2000, po...@primenet.com wrote:

: Hi all,

: I was looking through chili recipes today and found one that called for
: tomatoes con casse. I haven't the foggiest idea what that may be. Can
: anyone enlighten me.
: thanks

:
Skinned (peeled), seeded and i am not sure about chopped.

Robert W. Keereweer /---------------------/
(_8(|) | HALIFAX |
/---------------------------------------------/ | NOVA SCOTIA |
| I'm not a procrastinator, just very busy. | | CANADA |
| | | |
| Cyber Chef Cook Book | | E-mail To: |
| http://www.chebucto.ns.ca/~chef | | ch...@chebucto.ns.ca |
/---------------------------------------------/ /---------------------/

[Katrina Wood]

Skinned, peeled and definitely chopped.

[the Fleming]

Actually, skinned and liquidised rather than chopped (there being no lumps
as such). Concasse is the tomato puree before cooking turns it into the
concentrate that we tend to call 'tomato puree'.

the Fleming

Katrina Wood wrote in message
<1e4jmw6.1aw...@vonarnim.demon.co.uk>...

[jvallinep...@gmail.com]

Katrina Wood於 1999年12月29日星期三 UTC-8上午12時00分00秒寫道：

> Anyone out there got a recipe for the famous Chinese Chicken Salad made
> at the Chin Chin restaurant in LA? (or similar). My boyfriend's having
> withdrawal symptons.
>
> Many thanks.

CHINESE CHICKEN SALAD For the salad 4 oz. rice sticks (Py Mai Fun) 2 to 4 cups vegetable oil for deep-frying 1 (2-lb.) broiler-fryer chicken or 1 chicken breast ' tsp. salt 2 Tbsp. light soy sauce 1 head lettuce, shredded For the dressing V to ' cup vegetable oil V tsp. salt 2 tsp. sugar 'a cup red wine vinegar 'a cup light soy sauce 2 green onions, chopped fine 1 tsp. pepper oil (optional) Preserved red ginger, chopped Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove. Rub chicken with salt and soy sauce. Place in shallow pan. Pour 1 tablespoon heated oil over chicken. Roast in preheated 350-degree oven 45 minutes (25 minutes for chicken breast) or until chicken is done. When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut. In salad bowl, combine lettuce and cooled chicken. For dressing, combine oil, salt, sugar, vinegar and soy sauce in serving bowl. Mix well. Add green onions and pepper oil (this will make sauce spicy). Toss well with salad mixture in bowl. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold. Makes 4 to 6 servings.

[Gina Burrell]

[Gina Burrell]

> CHINESE CHICKEN SALAD AS GIVEN TO ME BY HUGH CARPENTER.

1 LB Cooked chicken slivered
8 cups lettuce greens
1 cup toasted slivered almonds
16 won ton skins
2 oz. Rice sticks
Flavorless oil.

DRESSING
1/4 cup,red wine vinegar
1/4 cup thin soy sauce
1/4 cup chopped red ginger in syrup
1/4 cup syrup from the red ginger in syrup
1 Tbl. Hoisin sauce * only use Koon Chun label
2 tsp. Asian chili sauce
1/4 cup finely minced ginger
1 Tbl grated lemon peel
1 Tbl. Grated orange skin
*he adds 3 Tbl. Dark sea same oil….i dont, bc I feel it overpowers the flavor

Prepare chicken. Cut won ton strips into 1/2 inch wide strips. Heat bout 2 cups flavorless oil in a 10 inch frying pan until a won ton strip when added skips across the surface. Fry won tons until golden. I will continue on next post

[Gina Burrell]

[Gina Burrell]