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Northern Chinese Salad

Northern Chinese Salad image
Author
Ann Patterson Munro
Parent ID

1 cucumber, thinly sliced
1 c. bean sprouts
1 carrot, sliced very thin
1/4 c. parsley, chopped
1 chicken breast, cooked
2 oz Yang Fen (Chinese vermicelli)
2 slices cooked ham
1 egg

Dressing:
1 to 2 T. soy sauce
Sugar to taste
1 T. vinegar
1/8 tsp. MSG
1 T. sesame oil
1 tsp. hot pepper oil
Salt to taste
3-4 cloves garlic, crushed

Add salt to cucumber and carrot and let stand I hour. Squeeze water out. Shred chicken breast and ham. Add 1/8 teaspoon water and beat. Fry into very thin pancakes (2 or 3). Cool and slice into thin strips. Put bean sprouts into boiling water for 2 minutes, remove, rinse well with cold water. Soak Yang Fen in lukewarm water for 20 minutes, drain and cut in 3 inch sections. Arrange all of this on a plate for serving and refrigerate until ready to serve.

The dressing is made to taste so you will have to experiment with the exact proportions. If it is not hot enough, add a little cayenne.

OCR Text

1 cucumber, thinly sliced
1 c. bean sprouts
1 carrot, sliced very thin
1/4 c. parsley, chopped
1 chicken breast, cooked
2 oz Yang Fen (Chinese vermicelli)
2 slices cooked ham
1 egg

Dressing:
1 to 2 T. soy sauce
Sugar to taste
1 T. vinegar
1/8 tsp. MSG
1 T. sesame oil
1 tsp. hot pepper oil
Salt to taste
3-4 cloves garlic, crushed

Add salt to cucumber and carrot and let stand I hour. Squeeze water out. Shred chicken breast and ham. Add 1/8 teaspoon water and beat. Fry into very thin pancakes (2 or 3). Cool and slice into thin strips. Put bean sprouts into boiling water for 2 minutes, remove, rinse well with cold water. Soak Yang Fen in lukewarm water for 20 minutes, drain and cut in 3 inch sections. Arrange all of this on a plate for serving and refrigerate until ready to serve.

The dressing is made to taste so you will have to experiment with the exact proportions. If it is not hot enough, add a little cayenne.

Doc

Subjects
Salads