This Cantonese Chicken Salad offers a delightful contrast of textures and flavors, combining tender hand-shredded roast chicken with crunchy, oil-puffed rice noodles. The dish is tossed in a sharp, tangy dressing made from dry spicy mustard, soy sauce, and sesame oil, balanced by the sweetness of sugar and the freshness of cilantro and green onions. Roasted cashews add a rich, nutty crunch that complements the savory chicken. It’s a refreshing yet substantial meal that works beautifully for lunch, a light dinner, or a festive side dish. The recipe highlights traditional Cantonese techniques, such as using roasted chicken juices for depth of flavor, resulting in a dish that is both comforting and energizing. Perfect for those who enjoy bold, aromatic profiles with a refreshing finish.
Cantonese Chicken Salad With Cashews
Description
This Cantonese Chicken Salad offers a delightful contrast of textures and flavors, combining tender hand-shredded roast chicken with crunchy, oil-puffed rice noodles. The dish is tossed in a sharp, tangy dressing made from dry spicy mustard, soy sauce, and sesame oil, balanced by the sweetness of sugar and the freshness of cilantro and green onions. Roasted cashews add a rich, nutty crunch that complements the savory chicken. It&# 226;ÂÂs a refreshing yet substantial meal that works beautifully for lunch, a light dinner, or a festive side dish. The recipe highlights traditional Cantonese techniques, such as using roasted chicken juices for depth of flavor, resulting in a dish that is both comforting and energizing. Perfect for those who enjoy bold, aromatic profiles with a refreshing finish.Ingredients
Directions
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Heat the peanut or vegetable oil in a wok or small saucepan to 375ðF (190ðC).
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Break the rice stick noodles into smaller batches.
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Carefully add a small handful of noodles to the hot oil; they should puff up within seconds.
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If the noodles do not puff, wait for the oil to get hotter before adding more.
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Use chopsticks or tongs to remove the puffed noodles and drain them on paper towels.
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Repeat the process with the remaining noodles until all are puffed and drained.
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Lightly crumble the puffed noodles into a bowl; set aside to make about 4 cups.
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In a small bowl, whisk together the dry spicy mustard, water, sugar, and salt until smooth.
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Let the mustard mixture sit for at least 10 minutes to allow the flavors to meld.
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Collect the juices from the roast chicken cavity and any accompanying juices.
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Strain the chicken juices to remove solids and skim off excess fat.
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Mix 4 tablespoons of the strained chicken juice with soy sauce, vinegar, and sesame oil; set aside.
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Remove the meat from the chicken bones and hand-shred it into 1/4-by-2-inch strips.
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Cut the chicken skin into thin, 1 1/2-inch slivers.
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In a large bowl, combine the shredded chicken, chicken skin, and the reserved mustard mixture.
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Add the green onions, fresh coriander leaves, toasted sesame seeds, and the reserved chicken juice mixture.
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Toss all ingredients together thoroughly to coat evenly.
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Just before serving, fold in the shredded iceberg or romaine lettuce and roasted cashews.
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Arrange the salad over a bed of the crumbled puffed rice noodles.
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Serve immediately at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1289.7kcal
- % Daily Value *
- Total Fat 126.4g195%
- Saturated Fat 19.4g97%
- Cholesterol 32.8mg11%
- Sodium 97833.6mg4077%
- Total Carbohydrate 33.8g12%
- Dietary Fiber 0.7g3%
- Sugars 25.4g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
