Chinese Chicken SaladChinese Chicken Salad
 

  Chinese chicken salad now seems ubiquitous (in almost every California 
  restaurant but the Chinese ones!). I've had bad and I've had good; this one is 
  good! Still, though ... my wine instructor Paul Ellis once made a very good 
  point: "Have you ever noticed that you never see any Chinese people eating 
  Chinese Chicken Salad?"
  For the salad:
    1 cup poached chicken, julienned 
    1 cup each Romaine and Boston lettuces and spinach, julienned 
    1/2 cup carrots, julienned 
    1/2 cup bean sprouts 
    1/2 cup slivered almonds, toasted 
    2 cups deep fried rice sticks, crumbled 
    1 cup won ton skins, cut into thin strips and deep fried until crisp and 
    golden 
  For the dressing:
    1/2 cup sherry or red wine vinegar 
    1/2 cup soy sauce 
    1 ounce hoisin sauce (Koon Chun brand is the best) 
    Salt to taste 
    Chili-garlic sauce to taste 
    1 tablespoon fresh ginger, minced 
    1/2 cup red ginger, minced 
    1/2 green onions, minced 
    1 ounce honey 
    1/2 cup toasted sesame oil 
  Combine all the ingredients for the dressing. Set aside.
  Prepare all the ingredients for the salad. Toss together at the last minute 
  and serve.



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Chuck Taggart (e-mail chuck)