Johnny Kan's Coriander Chicken Salad (So See Gai) Recipe
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Ingredients: |
Ingredients: 1 whole roasting chicken
(4½ to 5 lbs)
2 Tbsp canola or peanut oil
Kosher salt
Fresh ground black pepper
1 1-inch piece of ginger, crushed
1 bunch green onions
(white/light green tops shredded finely lengthwise dark green portions reserved)
1 bunch cilantro
(leaves & stems separated)
1 lemon, halved
1-2 Tbsp hot mustard
1/4 tsp granulated sugar
Fresh lemon juice to taste
2 tsp sesame oil
2 tsp soy sauce
1 Tbsp sesame seeds, toasted
(plus more for garnish)
1/2 head shredded lettuce
(romaine or iceberg)
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Directions: |
Directions:Preheat the oven to 425º
Remove giblets and trim excess fat and skin from the chicken. Blot chicken with paper towels to remove any excess moisture. Rub chicken with canola oil. Liberally season the chicken and cavity with salt and pepper. Place the ginger, dark green onion tops, cilantro stems and lemon halves in the cavity. Tie the legs together with kitchen string.
Place the chicken breast side up in a roasting pan. Roast until a thermometer inserted into the thickest part of the thigh registers 165º, about 1 hour. Take chicken out to cool. Finely shred meat off chicken.
In a large bowl, mix together hot mustard, sugar, lemon juice to taste, sesame oil, soy sauce, 1/4 tsp salt, and 1/8 tsp pepper. Add shredded chicken, sesame seeds, cilantro leaves and shredded green onion tops and toss to combine. Taste and adjust seasoning. Line a serving platter with the shredded lettuce and place the chicken on top.
Garnish with more cilantro and sesame seeds.
Makes 4 servings. |
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Number Of
Servings: |
Number Of
Servings:4 |
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Notes: |
Personal
Notes: Kan's was the first restaurant in SF Chinatown to win the Holiday (magazine) Award for fine dining; that award was given to Kan's for 14 consecutive years. The restaurant was frequently on top ten lists of San Francisco restaurants. World-famous celebrities, movie stars (Frank Sinatra, Dean Martin, Sammy Davis Jr., Marilyn Monroe), the rich and the powerful came regularly to Kan's, and their appearances were written up by San Francisco columnist Herb Caen who was also a regular.
The origin of Chinese chicken salad is hotly debated, as are its modern descendants' place on many menus. But there's no doubt Johnny Kan — once described by Herb Caen as "the man who brought tablecloths to Chinatown restaurants" — helped popularize a version of the dish at his namesake Kan's restaurant. In his 1963 cookbook, "Eight Immortal Treasures" (Howell-North Books), Kan calls for deep-frying a whole chicken, but that isn't the most practical approach for modern home cooks so we've opted to roast the chicken for this adaptation.
Recipe Credit: San Francisco Chronicle
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