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4 x ca. 450 g | Chicken |
1/4 Tasse | peanut oil |
1/4 Tasse | soy sauce Low-sodium |
4 | Cloves garlic finely chopped |
1 Esslöffel | Fresh ginger; coarsely chopped |
| ***Ingredients For Chinese Chicken |
| Salad*** |
2 klein | Head napa cabbage; finely sliced |
4 Tasse | Romaine lettuce; thinly sliced |
20 | Snow peas; blanched and cut |
| Into julienne |
| Strips |
1 gross | Carrot julienned |
1/2 x ca. 450 g | Mung bean sprouts |
2 | Green onions; finely sliced on |
| Diagonal |
| Segments from two oranges |
6 | Wonton wrappers; sliced into |
| 1/2-inch slices and |
| Deep fried |
1/4 Tasse | Rice Wine Vinegar |
1 Teelöffel | soy sauce |
2 Teelöffel | Dry chinese mustard; or prepared chinese |
| mustard |
1 Esslöffel | Toasted sesame oil |
2 Esslöffel | peanut oil |
| salt |
| pepper ground |
How to Prepare Chicken:
Combine the peanut oil, soy, garlic and ginger in a shallow baking dish. Add the chicken and rub the marinade over the entire chicken, including the cavity. Let marinate in the refrigerator for at least 3 hours or overnight. Preheat oven to 400 F. Place the chicken on a roasting rack and roast for 15 minutes. Reduce the heat to 350 F and continue cooking chicken until it reaches an internal temperature of 170 F, approximately 1-1 1/2 hours. Remove and let sit 15 minutes before cutting.
How to Prepare Dressing:
Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
To Assemble the Chinese Chicken Salad:
Divide the remaining ingredients among four large salad plates. Shred or slice the chicken into bite-size pieces and divide among plates. Drizzle on dressing and top with fried wontons.
Formatted using Mc Buster by Barb at Pk
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