Asian Salad
Steve, Petaluma, CA
4 boneless skinless chicken breast halves
1 1/2 cups Soy Vay Veri Veri Teriyaki
1/4 cup Soy Vay Hoisin Garlic Asian Glaze and Marinade
1/4 cup sesame seeds, toasted
6 tablespoons sesame oil
2 tablespoons dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4 inch strips
1 1/2 ounces thin rice-stick noodles (mai fun)
8 cups iceberg lettuce
2 cups chopped fresh cilantro
1 6 1/2 ounce package Japanese fish cake, cut into strips (optional)
1/2 cup drained cucumbers from cucumber kimchee, slced (optional)
5 green onions, sliced
Preheat oven to 375°. Line cookie sheet with tinfoil, place chicken on sheet.
Combine Soy Vay Veri Veri Teriyaki, Soy Vay Hoisin Garlic Asian Glaze and Marinade, sesame seeds, 3 tablespoons sesame oil, and dry mustard into large bowl. Brush chicken with some of dressing. Add rice vinegar to remaining dressing, set aside.
Cook chicken until just cooked through, about 15 minutes, cool completely. Pour vegetable oil and remaining 3 tablespoons of sesame oil into heavy large skillet and heat to 375 degrees. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice stick noodles in batches until puffed, turning once, about 15 seconds. Drain rice sticks on paper towels.
Combine iceberg lettuce, cilantro, fish cake, cucumbers, and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately
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