Chinese Tossed Salad Recipe

Chinese Tossed Salad Recipe - 6 servings

Ingredients:

2-inch piece ginger root, peeled

2 whole chicken breasts, skinned, boned and halved

4 cups Chicken Stock

6 1/2-ounce package Maifun rice sticks

10 black forest (Shiitake) mushrooms, cut into strings

1 English cucumber, thinly sliced

3-4 green onions, cut into strings

Szechuan Vinaigrette

Method:

Grate ginger root, squeeze pulp to make juice. Pour ginger juice over chicken breasts. Let stand 30 minutes. In a medium saucepan, bring stock to a boil. Add chicken and cook over medium heat 20 minutes, or until chicken is done. Remove chicken from broth (reserve broth). As soon as chicken is hot, tear into strings.

Bring broth to a second boil. Add rice sticks and mushrooms, and cook 5-7 minutes, or until rice sticks are tender. Drain any excess moisture (the rice sticks will soak up most of the broth in cooking). Toss rice sticks with chicken, mushrooms and cucumber. Top with green onions. Pour dressing into cruet, pass with salad.

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