Cold Chicken Salad with Toasted Coconut, Peanuts, and Crispy Rice Sticks

Name: Cold Chicken Salad with Toasted Coconut, Peanuts, and Crispy Rice Sticks
Yield: Serves 2 as a main course, 4 to 5 as part of a multicourse meal
Cuisine: China
Ingredients: ¼ cup plus 2 tablespoons rice bran, corn, or peanut oil; ¼ teaspoon dried red chili flakes; 1½ tablespoons finely julienned China Moon Pickled Ginger; Scant teaspoon paper-thin rings red Fresno and/or green serrano chili; 1 cup thickly julienned Japanese or English cucumber; 1½ to 2 pounds whole fresh chicken breasts, bone in and skin on, at room temperature; 2 quarter-size slices fresh ginger, smashed; 1 whole fat scallion, cut into 1-inch nuggets, smashed; ⅛ teaspoon Szechwan peppercorns; Coriander sprigs, for garnish; 3 cups Crispy Rice Sticks; 2 tablespoons sesame seeds; 3 tablespoons juice from China Moon Pickled Ginger; 3 tablespoons sweetened coconut flakes; ⅓ cup fried or roasted peanuts; 1 tablespoon distilled white vinegar; ¼ teaspoon kosher salt

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This dish has all the buzzwords of a successful menu item: “cold chicken salad, ” “toasted, ” “peanuts, ” and “crispy.” It fairly insists that you order (or make) it!

Its popularity is well justified. It is a refreshing cold dish with great texture and great taste. The vinaigrette features pickled ginger, which is sure to arouse most anyone’s appetite.

Ingredients

Asia
China
Gluten-free
Spicy

Ingredients

Method