Chinese chicken salad

Chinese chicken salad was created by Sylvia Cheng W, also known as Madam Wu in the 60’s. The dish was made popular by Wolfgang Puck, a celebrity chef while he was in the process of integrating Asian cuisine to his menu at “Chinois “in Beverly Hills.  This dish is a cold entrée or side salad dish.  Chinese chicken salad is now popular worldwide and comes in different versions.

This recipe is about as close to the original dish prepared at Madam Wu’s restaurant in Santa Monica, California.

8oz Rice Noodle ( mai Fun)
2 C oil for frying noodles
2 boiled Chicken breast w/rib cage(shred meat)
1 tsp salt
1tbsp soy sauce
6 bunch hearts of romaine lettuce, slice finely in shreds (separate strands,wash well and drain before chopping)
1” knob ginger, peeled and minced

The sauce
¼ C sesame oil
½ tsp salt
1tbsp sugar
½ C red wine vinegar,prefer Regina
1/4C light soy sauce
1 bunch scallion ,chopped fine
1tsp chili paste
1 tbsp toasted sesame seeds

1.Put frying pan in stove. When frying pan is hot, Pour 2 cups of vegetable oil and fry the rice noodle until they puff. Use a tong remove rice noodles.  Drain in paper towel and set aside .

2. Put the 2 chicken breast in a medium pot. Add water to cover chicken. Cover. Bring to a boil,then simmer until chicken is cooked. Remove chicken from pot. Set aside to cool.

3. When chicken is cooled, discard skin and bones. Break meat apart. Do not cut with knife, Pull apart and shreds with your hand.

4.Make the sauce by combining sesame oil, salt, sugar, wine vinegar, soy sauce, sesame seeds and chili paste. Mix well.  

5. In a large bowl combine the shredded chicken, romaine lettuce, scallions and fried noodles . Add sauce. Toss. Serve immediately. Sprinkle more sesame seeds if desired.

Serves 6