Chinese Chicken Salad
One of my preferred menu items at any Chinese eatery is Chinese Chicken Salad. I particularly love the puffed up white gossamers that provide a light crisis with every bite, don’t you?
Those gossamers? They’re bean gossamers, made with mung bean arrowroot and potato starch. You can either soak them in water to add to soups, if you deep fry them they’ll puff up into the crispy strips we so subordinate by Chinese chicken salad.
Here’s a preferred recipe from a acquaintance of a friend (thanks Martha!) who made this salad for a for a meeting of girlfriends a though back. It’s a faultless recipe for straw-hat picnics (though you might want to dual the method, it goes quickly!).
3 cups loosely packed, shredded, cooked white chicken meat (about 3/4 pound), (see How to Poach Chicken)
1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
1 Tbsp sherry
1 Tbsp sugar
About 1 cup canola oil or peanut oil
2 ounces (1 bunch) bean threads
4 green onions, shredded lengthwise
1 large head of romaine lettuce (or 2 small heads), cut into 1/2 to 3/4 inch slices
2 Tbsp chopped toasted almonds
2 Tbsp toasted sesame seeds
2 Tbsp sugar
1 teaspoon salt
1/2 teaspoon ground pepper
3 Tbsp vegetable oil
1 Tbsp dark sesame oil
3 Tbsp rice vinegar (can sub cider vinegar)