MAI FUN SALAD WITH CHICKEN
A good friend of mine who is also an excellent cook served this elegant but very easy-to-make salad at a luncheon years ago. She shared her recipe and I've been using it with great success ever since. It is delicious and everyone who tries it loves it! It's a great brunch or luncheon entree and also is good on a buffet table. It's an easy recipe to double and if you're asked to bring a salad, it travels well and is easy to assemble. I always make extra dressing for the table.
Provided by annbb
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
- While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
- When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
- Pour dressing over the chicken.
- Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
- Toast the almonds and sesame seeds in separate pans in a 300º oven until evenly browned.
- Stir them often and watch carefully as they both burn quickly.
- Cool and store in the refrigerator.
- The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
- Drop in small amounts of Mai Fun noodles and watch them puff up!
- (takes about a second).
- Remove with a slotted spoon and drain well on paper towels.
- Do this just before serving if at all possible.
- (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
- Pour chicken and dressing over lettuce.
- Add oranges, almonds and sesame and toss to mix well.
- Top with Mai Fun noodles and serve.
Nutrition Facts : Calories 467.1, Fat 29.1, SaturatedFat 3.2, Cholesterol 23.2, Sodium 643, Carbohydrate 41.6, Fiber 8.8, Sugar 21.6, Protein 15.8
CHICKEN MEI FUN
Make and share this Chicken Mei Fun recipe from Food.com.
Provided by Cooking Creation
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
- While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
- Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
- Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
- Enjoy!
CHINESE CHICKEN SALAD
A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.
Provided by Sandi From CA
Categories Salad Dressings
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
- *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
- Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
- Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
- Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
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