Chinese Chicken Salad (Aussie Style)
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
-
For Salad
- 250 g asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 navel oranges
- 1 1⁄2 cups vegetable oil (approximately)
- 4 fresh wonton wrappers, cut into 1/4-inch-wide strips
- 6 cups Chinese cabbage or 6 cups napa cabbage, finely shredded
- 2 cups cubed cooked chicken
- 1 large avocado, cubed
- 4 green onions, sliced diagonally (including green tops)
- 2 tablespoons toasted sesame seeds
-
For Dressing
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon red chili sauce (I use hot chili sauce not sweet)
- 1 1⁄2 teaspoons grated fresh ginger
- 1⁄4 cup vegetable oil or 1/4 cup grapeseed oil
directions
- In a medium pan over high heat, bring about 1 litre water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
- Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4inch thick rounds, then cut these rounds into quarters. Set aside.
- Pour the vegetable oil into a pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 180C/350°F, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
- In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
- For Spicy soy-ginger dressing:.
- In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chili sauce and grated fresh ginger.
- Slowly drizzle in vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=100%>
<a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=crazykeas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/crazykeas.jpg" border="0" alt="Photobucket"></a>
<img src="http://www.satsleuth.com/cooking/Swap14.JPG">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">