Coriander Chicken Salad

prep time:: 35 min
total time:: 1 hr marinate

Serves 8

A wonderful Asian chicken salad from the Palo Alto Junior League cookbook “Private Collection” in 1980 and a longstanding favorite at the Menlo Circus Club.

ingredients

6 boned chicken breast halves
1/4 cup soy sauce
1 clove garlic, crushed
4 teaspoons sugar
1 tablespoon sherry
2 teaspoons Hoisin Sauce
1 egg yolk
1 teaspoon soy sauce
6 tablespoons or more sesame seeds
1 cup rice flour (or Wondra)
1 cup peanut oil

Dressing and Salad:

1/4 cup sesame oil
1/4 cup white or rice wine vinegar
2 tablespoons soy sauce
1 tablespoon honey or 2-3 T sugar
1 teaspoon red pepper flakes to taste
3 cloves garlic, minced
1 green pepper, minced
Peanut oil
2 ounces bean thread
1 head iceberg lettuce, finely shredded
2 bunches slivered green onions
1 bunch finely chopped coriander (also known as cilantro)
1 tablespoon toasted sesame seeds
1/4 chopped peanuts (or cashews)

directions

1
Marinate the chicken breasts at room temperature in the soy sauce, garlic, sugar, sherry and Hoisin for 1-2 hours.
2
Remove and filet the boneless, skinless breasts into thin pieces.
3
Dip the chicken pieces into egg yolk that has been beaten with 1 tablespoon soy sauce, then into the sesame seeds and then the flour. In a large skillet, fry the chicken in hot peanut oil and refrigerate until ready to serve.
4
Heat peanut oil until hot and fry bean thread. Remove, drain oil and cover tightly until ready to use.
5
Just before serving, cut the chicken into thin strips. Combine remaining ingredients, toss and serve

notes

Don't be discouraged by the lengthly list of ingredients and proceedures. This salad is easy to make ahead and the final assembly is quick. The results are worth the effort.

Source: Diane Stoner