Chinese Chicken Noodle Salad - Chicken Salad Recipe - Chinese salad - Chicken Noodles - Asian salad
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
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Crispy Chinese Chicken Salad with Fried Noodle | Asian Chicken Salad | Chinese Crunchy Chicken Salad
Chinese Chicken Salad with Fried Noodles | Spicy Asian Chicken Salad | Shredded Chicken Salad with Asian Dressing
Prep time: 5 minutes
Cook time: 15 minutes
Cuisine: Chinese, Asian
Chinese Chicken Salad Ingredients:
To shred the chicken:
• 1 bay leaf
• 1/2 inch cinnamon
• 10-12 black peppercorns
• 300-gram boneless chicken breast
To make Asian dressing:
• 3 tbsp olive oil
• 2 tbsp rice wine vinegar
• 1.5 tbsp light soy sauce
• 1/2 tsp fresh ginger paste or grate it
• 1 tsp garlic, finely chopped
• 1 tsp black pepper, crushed
• 1 tbsp honey
• 1 tbsp chili garlic sauce
To make the salad
• 3 cups Chinese cabbage, finely shredded
• 1.5 cups purple cabbage, finely shredded
• 1 cup carrot, finely julienned
• 1.5 cups chicken, shredded
• 1/4 cup shallots
• 1 cup fried noodles
• 1/4 cup cilantro, finely chopped
• 1 tbsp roasted sesame seeds
Step by step instructions to make Chinese chicken salad
To shred the Chicken:
• Boil enough water with bay leaf, cinnamon, black peppercorns, and salt.
• Add boneless chicken breast. Cook it for 15 minutes on high heat.
• Remove the chicken. You can use the water to make soup.
• Let it cool down completely. Shred the chicken.
To make the salad dressing:
• In a bowl, add the salad dressing ingredients. Stir to combine. Salad dressing is ready. Keep it aside.
To make the salad:
• In a big bowl, add the salad ingredients.
• Stir the salad dressing and toss to combine.
• Taste & adjust the seasoning.
• Garnish with some fried noodles and roasted sesame seeds.
• Chinese Chicken Salad is ready to serve.
#chinesechickensalad #asianchickensalad #chickenrecipes
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Ree's Asian Noodle Salad | The Pioneer Woman | Food Network
Ree preps a flavorful Asian Noodle Salad with plenty of fresh vegetables! Now THIS is what we call a salad.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Asian Noodle Salad
Recipe courtesy of Ree Drummond
Total: 30 min
Active: 30 min
Yield: 6 servings
Level: Easy
Ingredients
Salad:
8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
Directions
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.
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Ree's Asian Noodle Salad How-To | The Pioneer Woman | Food Network