Marinade
- 1/2 cup [125 mL] soy sauce
- 1/4 cup [60 g] sugar
Salad
- 4 green onions, chopped
- 1 head lettuce, shredded
- 2 tablespoons [30 mL] roasted in oil slivered almonds
- 2 tablespoons [30 mL] roasted in oil sesame seeds
- 1 small can Chinese crunchy noodles
- Chopped celery, to taste
- Snowpeas, to taste [optional]
- Freshly cleaned mushrooms, to taste [sliced]
Salad Dressing
- 2 tablespoons [30 g] sugar
- 1 1/2 teaspoons [7.5 mL] salt
- 1 teaspoon [5 mL] m.s.g. [optional]
- 1/2 teaspoon [2.5 mL] pepper
- 1/4 cup [60 mL] oil
- 3 tablespoons [45 mL] wine vinegar
|
- For the marinade, mix together soy sauce and sugar into a shallow glass dish.
- Add chicken whites; turn then leave chicken whites to marinate overnight, refrigerated.
- On the next day, preheat oven to 350°F [180°C].
- Transfer chicken whites into a roasting pan; transfer into preheated oven for approximately 45 minutes, until no longer pink inside.
- Chop or cube chicken whites; set aside or refrigerate until ready to serve.
- Just before serving, mix together all salad ingredients into a large salad bowl; add chicken pieces.
- Whip together all salad dressing ingredients until well combined.
- Slowly pour over salad.
- Serve immediately.
|
