@junoaklady posted: SANDRA’S IRRESISTIBLE CRISPY CHINESE CHICKEN SALAD #recipe #Alaska
This irresistible salad is like a meal in itself,
and fairly quick to prepare
using leftover chicken or shrimp as well…
Prep: 10 Mins.
Cook: 30 Mins.
4 skin-on bone-in chicken thighs
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling over medium-high heat; reduce heat to low. Cover the saucepan and simmer until the chicken is no longer pink and fully cooked through (170 degrees), about 30 minutes.
Remove chicken thighs from broth and set to cool on a plate, and then remove skin and bones from breasts, and cut chicken into strips. (*See Tip below to save chicken broth for later use.)
Crispy rice noodles:
1 (8.8 oz pkg.) Chinese rice noodles
1/2 cup vegetable oil
Meanwhile, pour boiling water over rice noodles, and let stand for 15 minutes.
Heat 4 tablespoons of oil in wok or skillet to 350 degrees.
Drain the rice noodles.
To crisp noodles, using tongs carefully place tender noodles in small batches in the hot oil in wok to fry for about 2 minutes, and then drain on paper towels.
5 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon hot garlic chili sauce, more if you like it spicier
1 tablespoon sesame oil
2 teaspoons ground ginger
In a medium bowl, whisk together the soy sauce, rice vinegar, hot garlic chili sauce, sugar, sesame oil and ginger.
8 cups chopped romaine lettuce
1 (14 oz. can) bean sprouts, drained
¼ cup shredded carrots, about 1 carrot