Best Hong Kong Chicken Salad Recipes

Hong Kong Chicken Salad image

Provided by TPubmgjbd

Categories Poultry

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

4 whole cooked chicken breasts, leftover work fine
2 quarts cooking oil (I used a small fryer and did not need this much oil)
3 3/4 ounces cellophane noodles
11 ounces wonton wrappers, cut into very thin strips
1 cup nuts (either dry roasted peanuts, almonds or cashews)
1 head iceberg lettuce, shredded
1 cup green onion, cut diagonally into 1-1/2 inch strips
1/2 cup chopped parsley
6 tablespoons dry mustard
3 tablespoons sesame oil
1 1/2 cups soy sauce

Steps:

Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
Add soy sauce and mix well.
Reserve 1 cup marinade for chicken, and set remaining marinade aside.
Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
Heat oil to 350 degrees.
Drop cellophane noodles into hot oil in small batches.
When the noodles"explode", remove immediately and place on paper towels to drain.
Continue cooking batches of noodles until all have been cooked.
Cook won ton strips in oil in small batches until lightly browned.
Drain on paper towels.
Drop nuts in oil and cook until lightly browned.
Drain on paper towels.
Using a large oblong platter, arrange lettuce on platter.
Layer won ton strips over lettuce.
Layer cellophane noodles over won ton strips.
Layer marinated chicken over noodles.
Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
Garnish with chopped parsley and serve immediately.

Nutrition Facts : Calories 2570, Fat 248.5, SaturatedFat 34.2, Cholesterol 96.3, Sodium 3457.9, Carbohydrate 47.5, Fiber 5.2, Sugar 3.8, Protein 45.8

Asian Chicken Salad image

Provided by Food Network

Categories main-dish

Time 6h10m

Yield 8 to 10 servings

Number Of Ingredients 25

10 boneless chicken breasts, halved, skinned and cut into strips
2 tablespoons grated ginger
1 tablespoon minced garlic
1/4 cup rice wine vinegar
3 tablespoons brown sugar
1/2 teaspoon hot sauce
1/4 cup lime juice
1/4 cup canola oil
1 teaspoon Kosher salt
1 lime juiced
1 teaspoon hot sauce
1 teaspoon tamari
1 tablespoon rice wine vinegar
1/3 cup canola oil
2 tablespoons brown sugar
2 ounces ricestick noodles
2 tablespoons sesame oil
1 1/2 cups thin sliced red onions
1 1/2 cups thin, horizontal sliced celery
1 1/2 cups chopped red pepper
1 cup chopped yellow pepper
2 tablespoons tamari
1/2 cup grated jicama
2 cups thin horizontal slices of bok choy
1/2 cup chopped cilantro

Steps:

Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

Hong Kong Chicken Curry image

Provided by Sophies Momma

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

vegetable oil or canola oil
1 1/2-2 lbs chicken breasts, cut into large bite-size pieces
3 -4 potatoes, cleaned and chopped into bite-size pieces
1 small yellow onion, chopped
1 large green pepper, chopped
1 (8 ounce) can pineapple chunks, drained
1 (8 1/2 ounce) package curry sauce mix (I use "Golden Curry", use 2 bricks from the block for mild flavor, 3 bricks for stronger)
8 ounces coconut milk

Steps:

In a deep, non-stick pan, add enough oil to coat the bottom of the pan and set over medium-high heat.
Add chicken. When it begins to turn brown, add potatoes. Stir.
Add onion and green pepper to pan. Cover.
Break off desired amount of curry bricks from block and add to the pan. Add a few tablespoons of water to help dissolve.
Stir in coconut milk until sauce is creamy.
Add pineapple chunks and stir. Cover.
Allow to simmer, covered, for 5 minutes.
Serve hot with steamed jasmine rice and enjoy!

Nutrition Facts : Calories 676.4, Fat 25.7, SaturatedFat 13.8, Cholesterol 109, Sodium 140.7, Carbohydrate 71.8, Fiber 5.1, Sugar 41.6, Protein 40.2