Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Madame Wu's Chinese Chicken Salad
- add review
- #17562
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 whole chicken breasts
1 teaspoon sesame oil
oil for deep frying in wok
1 teaspoon five spice powder
12 squares won ton skins, sliced
1/2 cup sliced green onion
2 ounces rice noodles
1/4 cup chopped toasted almonds
1/4 cup soy sauce
1 head lettuce, shredded
1 tablespoon prepared mustard
directions
Steam chicken breasts or cook in microwave until barely done; skin, bone and shred (this is easy if you used 2 forks).
In medium sized bowl, mix soy sauce, mustard, oil and five spice powder (* available in Asian food sections of most super markets) and green onions; marinade chicken in this sauce, covered.
Heat oil VERY hot (drop a piece of won ton skin in. If it floats right back up, oil is hot enough). Fry won ton skins until just beginning to turn golden; remove with slotted spoon to drain on paper towels (they will continue to brown when removed from heat).
Fry noodles, a very few at a time, in hot oil; they will puff up almost immediately. Remove and drain immediately (they will be white).
When ready to eat, slice lettuce (reserve some whole leaves to garnish bowl) thinly, add chicken and marinade, fried won ton skins and fried noodles (crumble a little as you add them), and almonds.
Serve from large bowl ringed with whole lettuce leaves.
added by
sue_starfas
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
November 18, 2014
The best!