Page 25 - BACGG CNY Flipbook V2 03032021

Chinese Chicken Salad (Sow See Gai)

3 Chicken breasts
1 Cup Green Onions
1 Small Head Iceberg Lettuce (sliced into small bite size)
1 Small bunch Chinese Parsley Cilantro (washed and remove root end)
¼ Cup Sesame Seeds (lightly toasted in a dry pan)

Dressing:
2 Tablespoons Sesame See Oil
2 Tablespoons Soy Sauce
¼ Teaspoon Mustard (dry powder)
2 Tablespoons Oyster Sauce

Chicken – Raw chicken breast - salt and pepper chicken and put on a baking
pan. Roast at 375 degrees, 40 minutes. Let Chicken cool down enough for you
to handle with your hands. Or buy a rotisserie chicken from the store
Hand shred the cooked chicken or finely slice into thin shreds.

Lettuce – wash and slice into bite size pieces. Refrigerate till ready to use.
Green Onions – Use white and green parts, wash, slice thinly sliced on the
diagonal
Chinese Parsley – wash and remove the root part. Cut same length as lettuce.
Sesame Seeds – put into a dry pan and heat over medium heat. Stir and toss
frequently. Do NOT walk away.
Dressing – Combine all the wet ingredients with dry mustard and mix well.

You can prepare all the above and put into separate airtight containers and store
in the refrigerator till you are ready to serve the salad.

Making the Salad:
1. Combine shredded chicken and the salad dressing Toss well to coat all
the chicken.
2. Add sliced Green Onions to dressed shredded chicken and toss well.
3. Using a large platter, spread lettuce evenly over the platter.
4. Spread the dressed chicken/green onions evenly over the lettuce.
5. Spread the Chinese Parsley over the Chicken.

This method of serving the Chicken Salad helps to keep the lettuce crisp and will
not get soggy as quickly. Enjoy!

Recipe Shared by Jeannie Young