Chinese Chicken Salad (Usa Rice)
INGREDIENTS:
1/4 c Peanut oil
2 tb Oriental sesame oil
1 sm Clov garlic; peeled and
-blanched
1 tb Sugar
3 tb Rice vinegar
2 tb Soy sauce
1/4 c Peanut butter
2 tb Sesame paste
Salt and freshly ground
-black pepper
1 ts Chili paste; with soy bean,
-optional
2 c Poached chicken breast; torn
-into bite sized pieces
2 c Cooked elbow macaroni
1 pk (10 ounces) frozen petite
-green peas, thawed
2 Scallions; green part only
-thinly sliced
Chopped cilantro; optional
1/4 c Peanut oil
2 tb Oriental sesame oil
1 sm Clov garlic; peeled and
-blanched
1 tb Sugar
3 tb Rice vinegar
2 tb Soy sauce
1/4 c Peanut butter
2 tb Sesame paste
Salt and freshly ground
-black pepper
1 ts Chili paste; with soy bean,
-optional
2 c Poached chicken breast; torn
-into bite sized pieces
2 c Cooked elbow macaroni
1 pk (10 ounces) frozen petite
-green peas, thawed
2 Scallions; green part only
-thinly sliced
Chopped cilantro; optional
In a food processor or blender, combine and puree the peanut and sesame oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame paste. Season to taste with salt and pepper. If you wish, stir in chili paste.
Right before serving toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro.
Yield: 4 servings
Right before serving toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro.
Yield: 4 servings