Chinese Chicken Salad
Yield: 48 servings (1 cup each)
3 cups Water
1-1/2 cups Cornstarch
12 lbs. Chicken or turkey, chopped coarsely
1-1/2 lbs. (1-1/4 qt.) Green onions, chopped coarsely
3-3/4 lbs. (2 qt.) Water chestnuts, chopped coarsely
1-1/2 cups Vegetable oil
3 cups Soy sauce
3 cups Sherry wine (optional)
2 oz. (1/4 cup) Garlic, chopped finely
3 Tbsp. Ground ginger
1-1/2 qt. Chicken stock
5 lbs. (3-3/4 qt.) Pacific Northwest Canned Pears, diced, drained
3 Tbsp. Asian (toasted) sesame oil
1 Tbsp. Crushed red pepper (optional)
192 pieces* Iceberg lettuce
As needed for garnish Coriander, chopped
*Use outer leaves only; cut large ones in halves or thirds.
Blend water and cornstarch; reserve. Combine chicken and vegetables. Stir in 3/4 cup oil, soy sauce, Sherry, garlic and ginger. Saut? mixture in remaining 3/4 cup oil, stirring frequently, until meat is opaque, about 10 minutes. Stir in the chicken stock and pears; bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir the cornstarch mixture to re-mix; stir it into the chicken mixture. Cook over medium heat, uncovered, until mixture thickens, stir in sesame oil and crushed red pepper.
PER ORDER: Fill each of 4 lettuce pieces with 1/4 cup chicken mixture; arrange on a serving plate. Sprinkle with chopped coriander.
NUTRITION (Per Serving)*
Calories from Fat: 143
Saturated Fat: 3g
Dietary Fiber: 4g
Vitamin A: 10% DV
Vitamin C: 7% DV
Calcium: 3% DV
Potassium: 11% DV
Iron: 64% DV
*Does not include optional ingredients.