Ingredients: |
Ingredients: 3 pounds chicken breast no skin, no bone
¼ cup dry mustard
¼ cup sesame oil
¼ cup water
¼ cup soy sauce
½ cup cornstarch or as needed
For the salad
2 ounces rice stick noodles
3 pounds leaf lettuce washed and chopped
1 pound carrot julienned
1 pound celery ribs thinly sliced on the bias
1 pound broccoli florets blanched
½ cup peanut roasted, chopped
¼ cup sesame seeds toasted
1 bunch fresh cilantro divided
Chef Chu's Soy Dressing
1 tablespoon minced ginger fresh
1 tablespoon minced garlic
1 ½ cups soy sauce
¼ cup dry mustard
¼ cup water
¼ cup vinegar
¼ cup sesame oil
½ cup vegetable oil
1 cup chicken broth
½ cup sugar
to taste salt and pepper
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Directions: |
Directions:Combine mustard, sesame oil and water to form a paste. Spread paste over chicken breasts, cover and refrigerate
overnight. When chicken has been marinated, dip chicken in cornstarch to coat lightly, shake off excess and fry until
golden brown and cooked through (165 degrees internal temperature for 15 seconds.) Chill chicken rapidly (in under 2
hours) to below 40 degrees. Slice each breast thinly on the bias and keep cold until needed.
Heat oil in deep fryer to 350°F. Add rice sticks in small batches. Deep-fry for only a few seconds until puffed but not
browned. Drain on paper towels.
Place equal amounts (about 4-ounces) of the greens in salad containers. Top each salad with an equal amount of the
carrot, celery and broccoli. Place about 4 ounces of sliced chicken breast on each salad and garnish with equal amounts
of the fried rice sticks, peanuts and sesame seeds.
Place a sprig of cilantro on each salad and place a soufflé cup of dressing into each container.
For Dressing
Simmer garlic and ginger with the soy sauce for 2 minutes, remove from heat and chill.
Combine dry mustard, water and vinegar to make a paste. Slowly whisk in oils until emulsified, whisk in
chilled soy mixture, chicken broth and sugar.
Adjust seasoning with salt and pepper to taste. |
This recipe for Chef Chu's Chicken Salad is from