Ingredients: |
Ingredients: ½ cup rice vinegar
3 tablespoons plus 1/3 cup soy sauce
⅓ cup hoisin sauce
1 ½ tablespoons grated fresh ginger
¼ cup toasted sesame oil
1 ½ pounds boneless, skinless chicken breasts, trimmed, with tenderloins removed
Salt and pepper
½ head Napa or Chinese cabbage, shredded
1 large red bell pepper, stemmed, seeded, and thinly sliced
1 bunch scallions, thinly sliced on diagonal
1 cup chow mein noodles
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Directions: |
Directions:
Chow mein noodles, hoisin sauce, and toasted sesame oil can all be found in the international aisle of the supermarket.
1. Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.
2. Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long, thin strands using two forks or fingers.
3. Transfer chicken to large serving bowl, toss with 2 tablespoons dressing, and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve.
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This recipe for Shanghai Chicken Salad is from