Sunday, May 01, 2011

Chinese Chicken Salad with Hoisin Vinaigrette

We enjoy a casual restaurant in San Francisco's Embardero Center called Fuzio. Almost every time we go, April orders their Chinese Chicken Salad. What makes this salad special is the dressing. I have been experimenting with the formulation and have come up with a hoisin vinaigrette that makes my taste buds dance.

Chinese Chicen Salad
Chinese Chicken Salad with Hoisin Vinaigrette

For the salad
shredded Napa or Savoy cabbage (about half a head)
1 shredded carrot
pickled ginger ( a tablespoon or so - go easy this has some kick)

For the garnish
cilantro leaves
grilled chicken breast
chopped lightly salted peanuts

The dressing
2 Tablespoons Hoisin Sauce ( I prefer Lee Cum Kee brand)
3 Tablespoons seasoned rice wine vinegar
2 teaspoons light soy sauce
2 teaspoons freshly fine grated ginger ( I use a Microplane)
1Tablespoon vegetable oil

I put the dressing ingredients in a saved jar and shake to combine.
Combine salad ingredients with dressing to coat (reserve some to drizzle on chicken.)
Garnish with chicken, cilantro leaves and chopped peanuts.
Drizzle reserved dressing on chicken.


Zoomie said...

You get a big "oooooooh!" from over here. I do want to try this! Great work!

Greg said...

Zoomie- Thanks!

Chilebrown said...

Hoisin sauce is a wonderful ingredient. I love it for a pork marinade. This salad sounds yummy.

Greg said...

Chilebrown- Thanks. I have been using hoisin in place of BBQ sauce.I made some smoked tri-tip and used hoisin on the cold sliced meat the next day.

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