Crazy Chicken Salad

Name: Crazy Chicken Salad
Total time: 30 min
Yield: Ten to 12 appetizer servings
Cuisine: asian, chinese
Ingredients: 1 cup chicken stock; 1 3-inch piece ginger, peeled; 2 medium cloves garlic, peeled and minced; 2 teaspoons salt; 2 tablespoons sugar; 1 small dried red pepper, crushed, or 1/2 teaspoon hot-red-pepper flakes; 3 tablespoons soy sauce; juice of 1/2 lemon; 2 scallions, thinly sliced; 1/4 cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries); 2 tablespoons toasted sesame seeds; 4 tablespoons sesame oil; 3 cups vegetable oil; 6 fresh egg roll wrappers, cut into 2- inch ribbons; 1 1/2 ounces rice vermicelli; 1 cup cooked shredded chicken; 1/2 head iceberg lettuce, cored and cut into thin strips; 1 bunch fresh coriander, coarsely chopped; 1 cup mung-bean sprouts; 7 medium scallions, coarsely chopped; 1 cup sesame seeds, toasted and cooled; 1 1/2 cups shaved almonds, lightly toasted and cooled; 2 tablespoons of pickled red ginger syrup (available in Asian groceries)

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Wok Man

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Ingredients

Yield:Ten to 12 appetizer servings

For the Salad Dressing

1cup chicken stock
13-inch piece ginger, peeled
2medium cloves garlic, peeled and minced
2teaspoons salt
2tablespoons sugar
1small dried red pepper, crushed, or ½ teaspoon hot-red-pepper flakes
3tablespoons soy sauce
juice of ½ lemon
2scallions, thinly sliced
¼cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries)
2tablespoons toasted sesame seeds
4tablespoons sesame oil

For the Salad

3cups vegetable oil
6fresh egg roll wrappers, cut into 2- inch ribbons
1½ounces rice vermicelli
1cup cooked shredded chicken
½head iceberg lettuce, cored and cut into thin strips
1bunch fresh coriander, coarsely chopped
1cup mung-bean sprouts
7medium scallions, coarsely chopped
1cup sesame seeds, toasted and cooled
1½cups shaved almonds, lightly toasted and cooled
2tablespoons of pickled red ginger syrup (available in Asian groceries)

Ingredient Substitution Guide

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Preparation

Step 1
To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
Step 2
Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
Step 3
To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
Step 4
In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.