How To Make Chinese Salad Recipe

Chinese Salad Recipe

Chinese Salad Recipe Chinese bang bang salad is a Szechuan salad, which is regarded as one of the classic recipes for every cook. It is a wonderful salad as it is very different from the usual salads common in the American countries. The fresh aroma of the herbs combined with the sweet and spicy peanut sauce gives the dish a completely unique flavor and texture.

This salad is very filling and hearty as it is prepared with chicken strips and with lots of chopped vegetables. So, if you want to prepare something healthy yet delicious for your guests, then you can definitely give this recipe a try.

Difficulty level- Easy
Servings per recipe- 4
Time required for preparation- 10-15 minutes
Time required for cooking- 30-40 minutes

Appliances Required

   1 medium sized bowl
1 wire whisk
1 sharp knife
1 pot
2 forks

Ingredients Required

    1 lb. of chicken (skinless and bone-in)
5 spring onions, chopped
2 small carrots, cut into thin strips
3 teaspoons of sesame seeds
2 bunches of iceberg lettuce
1-2 sprigs of mint
1 large onion, julienned
A handful of chopped fresh coriander

For the Sauce

    ½ cup of smooth peanut butter
1/3rd cup of sesame oil
3 teaspoons of black Chinese vinegar
3 tablespoons of soy sauce
1 tablespoon of chopped fresh scallion
2 tablespoons of sweet chili sauce
2 tablespoons of white granulated sugar
Cold water

Also Read

Delicious Thai Salad Recipe
Thai Beef Salad Recipe
Peachy Tossed Salad Recipe
Fast And Fabulous Thai Chicken Salad Recipe

Method of Preparation

1.    Put the chicken in a pot and fill the pot with enough water, so as to cover the entire chicken with the water. Then place the pot on the stove and light up the flame. Set the flame on high and let the water come to a boil. Add 1 teaspoon of salt to the water and then put the lid on the pot to poach the chicken for 30-40 minutes or until it turns into a white color and is cooked through.

2.    While the chicken is poaching, put all the required vegetables in a colander and then rinse all of them separately under slow running water. Once done, shake the colander a few times to drain off all the excess water and then place the colander on your working table. Next, take the cucumber and core out the inner portion. Then cut the cucumber into thin strips. Next, chop the scallions into medium sized pieces.

3.    After that, take the carrots and peel them to remove the outer tough part and then julienne the carrots. Next, peel the onions and cut into thin strips. Once everything is done, shred the lettuce leaves and then chop the coriander and the mint leaves. Once all the vegetables are chopped, set them aside and take a bowl.

Put the soy sauce, peanut butter, sugar, sweet chili sauce, black Chinese vinegar, a little water and the sesame oil into the bowl. Whisk the mixture to combine everything and then add-in 1 tablespoon of chopped scallions. Stir the mixture once again to combine the chopped scallions with the sauce and then set aside.

4.    Once the chicken is poached, take it out of the pot and then set it aside to cool it down. Once the chicken cools down, debone the pieces and then shred the meat into fairly thin pieces. Once done, take a serving bowl and put the chopped vegetables in it. Next, put the shredded chicken pieces over the vegetables. Finally, drizzle the prepared sauce over the vegetables and the shredded chicken. Garnish the salad with the chopped coriander and mint leaves and then finish off by sprinkling the sesame seeds on top.