China Moon Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
• In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
• Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

BARBARA TROPP'S CHINESE CHICKEN SALAD

Steps:

• Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
• In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
• Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

CHINA MOON PICKLED GINGER

Steps:

• Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container.
• Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger.
• Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy!
• The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.

CHINA MOON DOUBLE CHICKEN STOCK

Steps:

• Rinse chicken bones under cold running water.
• Place rinsed chicken bones in a heavy 8-quart stock pot.
• Add the cold water and set pot over high heat.
• Bring to a near boil.
• Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
• Skim off and discard the foam.
• Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
• DO NOT BOIL.
• Strain finished stock through several layers of cheesecloth.
• Refrigerate overnight and skim off the congealed fat.
• This makes about about 12 cups.
• The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.