Chinese Chicken Salad

Last night I tried Martha's Chinese Chicken Salad recipe. The chicken was very good, but I was disappointed in the dressing (it was decent, not outstanding). Now my to-do list includes finding another Chinese salad dressing recipe I have and trying it in place of this one. (If I find it, I'll get back to you with it.) For this recipe, I suggest using less salt and less pepper.

The process of making this was pretty easy, but I also had an easy out. Because I couldn't find bean threads (also known as cellophane or glass noodles) at the grocery store where I was shopping, I used Top Ramen noodles instead (raw, broken into tiny pieces). That saved a lot on time and mess. I do know we have them somewhere in this town. Cooking and shredding the chicken ahead of time made the day-of preparation easier. This would be perfect for a light meal with a couple of guests.

This recipe is gluten-free if you use a gluten-free soy sauce. If you are looking for one, read this post on Celiac Bites; there are many mixed reviews about La-Choy brand.

Martha's Chinese Chicken Salad (to top)
from Simply Recipes

1/2 pound white chicken meat, cooked and shredded
1/4 cup soy sauce
1 teaspoon Sherry
1 Tablespoon sugar

High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 ounces bean threads (one bunch) [or, as I did, 1/2 pack Top Ramen noodles]
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds

Sauce [dressing]:
2 Tablespoons sugar
1 teaspoon salt [I suggest less]
1/2 teaspoon ground pepper [I suggest less]
3 Tablespoons oil
1 Tablespoon dark sesame oil
3 Tablespoons vinegar

1. Using two forks, shred cooked chicken. Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

2. [If you have the bean threads... ] Put 3/4 inch of high smoke point cooking oil into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.

3. Cut green onions, shredding lengthwise. Toast your chopped almonds, or chop your toasted almonds. Toast sesame seeds. [Don't toast nuts & seeds together.] Cool to room temperature.

4. Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.

Heroin Wings (chicken)

Honestly, I didn't come up with the name Heroin Wings for this recipe. Dana Carpender, author of 500 Low-Carb Recipes, writes, "Once you try these, you'll understand the name -- they are utterly, totally addictive!" My husband and I thought they were good, a great replacement for fried chicken, but not that great. He would have liked more cheese or less herbs - either way for more cheese flavor. He did agree that "they also taste great the next day."


As for the preparation and cooking, I disagree with Carpender on those points as well. She writes that they are "a bit messy and time-consuming." I wouldn't call it messy or time-consuming. They take an hour to bake, but to me that's free time for kitchen clean-up, school work, or something else! The foil was a mess after the baking, but contained. Writing of the foil, I would do this differently. I have a great clay non-stick baking pan. I think the chicken would have more easily come off of it than the foil. I advise that you make this decision based on your pan. One last discrepancy I had: I had half the chicken wings so I cut the other ingredients in half. This worked for the butter; it did not work for the cheese and seasonings. I ended up making a full batch of the topping for half the chicken.

Speak up! What is your favorite type of chicken wings?


"Grated Parmesan" Confusion
The recipe calls for "grated Parmesan cheese." I've known chefs who were even confused by this phrase. The shaker-type tube with the crumbly cheese is labeled "grated Parmesan." Usually, as I assumed for this recipe, the type in the tub that actually looks like grated cheese is intended. Since I got my "microplane" grater, which has small holes to produce finely grated Parmesan, I have been loyal to freshly grated Parmesan. People on different sites agree that pre-shredded is okay, but the flavor is held longer and the cheese isn't as dry if you buy a wedge and shred it yourself. For more information on Parmesan, check out what wisegeek and RecipeZaar's Kitchen Dictionary have to say.

This video shows the process of making parmigiano reggiano (a.k.a Parmesan) cheese.




Heroin Wings (to top)
From 500 Low-Carb Recipes by Dana Carpender

4 pounds chicken wings
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the wings into drumsticks, saving the pointy tips [for soup broth].
3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.
4. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan a week later.)
5. Melt the butter in a shallow bowl or pan.
6. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.
7. Bake for 1 hour - and then kick yourself for not having made a double recipe!

Flank Steak Stir-Fry with Asparagus and Red Pepper

The first recipe I am excited to try is Flank Steak Stir-Fry with Asparagus and Red Pepper. I found this recipe on Simply Recipes, a blog I follow. Besides seeming tasty and easy, it's low-carb, a current focus in my home as my husband and I look for food that won't trigger his heartburn. I don't foresee all of my posted recipes being low-carb, but this weekend I'm working on collecting recipes for him.



The fresh smell of ginger, especially when accompanied by garlic, always surprises me. Ginger immediately lifts my spirits and when combined with garlic I have a promise of delicious food. This meal didn't disappoint. After listening to the loud sizzle of browning meat reduced to the gentle rhythm of a simmer, cooking the stir-fry went quickly. My husband I both really enjoyed the sauce. The preparation and cooking were easy and not too messy, taking approximately 45 minutes.

The Great Asparagus Debate. I have come across debates regarding whether or not skinny asparagus is best. I looked online to find out what's behind the debate. The truth is, it's preference. You'll like skinny better if you like a fresher, "grassy" taste. If you like the unique flavor of asparagus, then go for not-so-skinny, as it is stronger or "succulent" in flavor. This post on Passion About Food.net explains the difference. From that website I also learned that the proper way to store asparagus is upright with the stalks partially in water.

While cooking, I realized that "chili oil" is not the same as the "red chili sauce" I have. Thankfully, I was able to do a quick Internet search and found that "in a pinch" olive oil and red pepper flakes will work. For more specifics on how to prepare this in advance, read about it on blurtit.com.

Let me know what you thought, if you have substitutions or additions to suggest, or any questions I might be able to answer. Eat well!

Flank Steak Stir-Fry with Asparagus and Red Pepper
from Simply Recipes (to top)

Ingredients

• 3 Tbsp vegetable oil
• 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
• 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
• 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
• 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce

• 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
• 1 tsp finely chopped, peeled, fresh ginger
• 1 small clove garlic, minced
• 1 green onion, including green tops, chopped
• 1/2 tsp chili oil

Method

1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.

3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).

Serves 4.