Hot Chinese Chicken Salad

Total Time
30mins
Prep 20 mins
Cook 10 mins

This is great over rice and a great meal for special guests.

Ingredients Nutrition

Directions

  1. With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
  2. Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
  3. Add soy sauce and monosodium glutamate until heated.
  4. Add lettuce and pimentos, toss lightly. Serve with rice.

Reviews

(1)
Most Helpful

This recipe won the 1974 National Chicken Cooking Contest (Google it!) with one small variation -- that recipe calls for tomatoes instead of pimientos. I've been making this for 30 years, and it's a "must- have" in my home at least once a month. Make sure to use cornstarch to coat the chicken as called for -- flour just won't make the chicken crisp enough Absolutely delicious!

Snow White October 18, 2008

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