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Ingredientes
- 1 x egg yolk
- 3 tsp Chinese mustard (can be found in the Asian aisle of most supermarkets)
- 1 1/2 tsp soy sauce
- 3 Tbsp. light sesame oil
- 1/2 c. rice vinegar
- 3 Tbsp. peanut oil - (to 4) Salt to taste Freshly-grnd black pepper to taste Oil as needed
- 10 x won ton skins cut 1" strips
- 1 sm nappa cabbage head
- 1 x roast chicken - (3 lbs)
- 2 sm radicchio heads cut thin strips
- 1 tsp black sesame seeds
Direcciones
- For the Chinese Mustard Vinaigrette: Blend together the egg yolk, mustard, soy sauce, sesame oil, vinegar, peanut oil and salt and pepper to taste till smooth. Store in the refrigerator while you make the salad.
- For the Chicken Salad: Pour sufficient oil in a skillet to reach a depth of 1/4 inch. Heat the oil over medium heat and fry the won ton skins till golden brown, 2 min. Drain on paper towels.
- Select 4 to 8 outer leaves from the cabbage and reserve. Slice the remaining cabbage into thin strips.
- Remove the skin from the breasts and thighs of the chicken and shred the meat.
- Combine the chicken, cabbage and radicchio in a bowl and toss with the vinaigrette.
- Arrange the reserved cabbage leaves on the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds and wonton skins.
- This recipe yields 6 servings.
- Caution: Although many recipes call for uncooked Large eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends which infants, the elderly and immuno-compromised people avoid raw Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 124 | 93% |
| Total Fat 14.09g | 18% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 110mg | 5% |
| Potassium 32mg | 1% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.14g | 0% |
| Protein 0.64g | 1% |
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