"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chinese Chicken Salad (Maifun with Chicken) Recipe

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This recipe for Chinese Chicken Salad (Maifun with Chicken), by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Abbott
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 t. Dry Mustard
2 T. Sugar
2 t. Soy Sauce
1 T. Sesame Oil
1/4 c. Salad Oil
3 T. Rice Vinegar

1 package Maifun (noodles)

Cooked Chicken
Iceberg Lettuce

Directions:
Directions:
Combine first 6 ingredients in a jar and shake well. Set aside.

Take the maifun and break into small portions, about 3 inches long. Pour salad oil into a deep pan (about 3 inches deep) and heat to 375-400. Dip small portions of the noodles into the hot oil. They will puff in seconds. Use 2 spoons and turn so the entire noodle will cook. Remove from oil as soon as they stop crackling and place on paper towel to drain. Remove all small pieces of noodles from oil to prevent burning and smoking.

Shred lettuce into a salad bowl. Shred cold cooked chicken and add to bowl. Top with cooked maifun noodles. Pour dressing over the ingredients in the bowl and toss gently.

Personal Notes:
Personal Notes:
You can use canned chicken or tuna (packed in water). You can store the cooked maifun noodles in a sealed tupperware bowl. Be careful not to break them up into too small of pieces.

 

 

 

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