Subj : 70s Retro - 02
To   : All
From : Dave Drum
Date : Mon Jan 02 2023 14:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Madame Wu's Chinese Chicken Salad
Categories: Poultry, Vegetables, Chilies, Herbs, Citrus
     Yield: 5 Servings

MMMMM--------------------------DRESSING-------------------------------
   1/2 c  Oil
   1/4 c  Rice vinegar
     3 tb Smooth peanut butter
     3 tb Soy sauce
 4 1/2 ts Sesame oil
     1 tb Dry mustard powder
     1 tb Fresh lime juice
 1 1/2 ts Honey
 1 1/2 ts Toasted sesame seeds
   1/2 ts Fine chopped fresh ginger
     1 cl Garlic; fine chopped
          Salt & pepper

MMMMM---------------------------SALAD--------------------------------
          Oil; for frying
     5    Wonton wrappers; in 1/4"
          - strips
    18 oz Cooked, bone-in, skin-on,
          - chicken breasts; shredded
   1/2 c  Loose packed cilantro leaves
   1/2    Head Napa cabbage; cored,
          - shredded
   1/2    Head romaine lettuce;
          - shredded
     3 oz (3/4 c) mung bean sprouts
    10    Snow peas; thin sliced
     4    Scallions, trimmed, thin
          - sliced
     1 md Carrot; peeled, shredded
     1 md Cucumber; peeled, seeded,
          - thin sliced
     1 md Red bell pepper, seeded,
          - thin sliced
     1    Bird’s-eye chile; thin
          - sliced, garnish
          Black sesame seeds; garnish
          Coarse chopped roasted
          - peanuts; garnish

 MAKE THE DRESSING: In a medium bowl, whisk together the
 oil, vinegar, peanut butter, soy sauce, sesame oil,
 mustard powder, lime juice, honey, sesame seeds, ginger,
 and garlic. Season with salt and pepper and set aside.

 MAKE THE SALAD: Into a small heavy-bottomed pot fitted
 with a deep-fry thermometer, pour the oil to a depth of
 2". Heat to 350ºF/175ºC and add the wontons. Cook,
 stirring occasionally, until the strips are crisp, 20-30
 seconds. Using a slotted spoon, transfer to a
 paper-towel-lined plate.

 In a large bowl, toss together the chicken, cilantro,
 cabbage, and lettuce. Divide the salad among 4-6 serving
 bowls, then top evenly with the sprouts, peas,
 scallions, carrot, cucumber, and bell pepper. Drizzle
 with the dressing, sprinkle on the chile, and garnish
 with the sesame seeds, peanuts, and wonton strips.

 Yield: 4 - 6 servings

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

... I had my patience tested. I'm negative.
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