![]() ![]() ![]() (buy them in the asian section of any market). You will have quite the pile of white crunchy noodles when you’re done. Uncooked cellophane noodles are tough and inedible, but fried, they become delicate, tender little crunchy darlings. Make sure you do it in small bunches, flip them, and remove them promptly. For this, we are going to toss them, dry from the package, in very small bunches, into hot oil. ![]() Usually cellophane noodles are soaked in hot water and served soft. I sometimes use scissors for this, as dry, they are quite tough. Take your time doing this part: While the oil is still hot, break your cellophane noodles into manageable pieces. Drain on paper towels and set aside to cool. Tenders cook quickly- usually 5-6 minutes. Toss the chicken in the bag, shake to coat, and fry in the oil you have heated to 375 in either your fryer, or in a deep pot on the stove. While it’s soaking, mix in a plastic bag the following: 1 cup flour, 2 tsp Morton’s Season All, 2 tsp of powdered chicken broth bouillon, 2 tsp onion powder 1/2 tsp poultry seasoning and 1 tsp fresh black pepper. To do that, I soak the four tenders in about a cup of buttermilk for an hour. 1 Tbsp TOASTED sesame oil (ridiculously important)įirst thing I do is prep and fry the chicken and cellophane noodles.You just barely want the lettuce coated, shake the following together in a small jar or whisk in a bowl: 4 chicken breast tenders, crisp-fried and chopped (recipe below)įor the dressing- it doesn’t seem like much, but it’s enough.1 cup salted roasted cashews, coarsely chopped.1 bunch fresh cilantro, chopped, no stems.1 head finely shredded fresh iceberg lettuce.No mandarin oranges, no ramen noodles, no mini corn, no mayonnaise- this Chicken Salad is simply perfection in a bowl.Ĭonsider this my gift to you. It’s a lot of work, but when you live 3000 miles from your favorite Chinese place, it’s worth it. It’s also a recipe I’ve been trying to get right at home for nearly a decade now- the entire time since moving from California. Tao Tao Tossed Chicken Salad is the single item on their menu for which they are most famous. But more than anything, I remember the first salad I ever fell in love with. I remember the rocks and plants by the back door, and the tiny Chinese sculpture in the small alcove, and the shiny enameled screens with inlays of pheasants embroidered in silk. As a child, I remember going in the back entrance and waiting while the pretty ladies in red satin dresses would seat us. Going to Tao Tao Restaurant was always a treat reserved for a special night with my grandma. ![]()
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