Dressing for Chinese Chicken Salad
- Ready In:
2 cups, about
- **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
- It is not absolutely necessary for the recipe, but it makes everything stick together much better.
- If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
- Combine oils and gum tragacanth in blender on high speed.
- Return oil mixture to measuring cup.
- Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
- With blender running, add oil in a slow stream until dressing is emulsified.
- Add sesame seeds, and pulse a couple of time to mix.
- Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
- Makes about 12 3-Tbsp servings.
- Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.
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Finally made this yesterday because I desperately needed to have Chinese Chicken Salad. I used the blender and put pectin, vinegar, sugar, soy sauce and dry mustard and whirled it up. Then added the oils and whirled again. I did adjust a couple of things, first, I thought 3 tablespoons of toasted sesame oil would taste too strong so reduced that to 2 tablespoons. Glad I did because it had plenty of flavor from the oil. I also did not use any salt but increased the soy sauce by 1 tablespoon to a total of 3 tablespoons - I was also using lower sodium soy sauce. Once I added the dressing to the jar I added the sesame seeds and shook it. The pectin definitely helps to keep it from separating. Thanks for posting - yummy!
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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!