Wolfgang Puck’s ObaChine Chicken Salad
Salad served at Wolfgang Puck’s ObaChine Chinese restaurant.
Active Work and Total Preparation Time: 40 minutes
DRESSING
1/3 cup soy sauce
1/2 cup rice vinegar
1/3 cup Chinese hot mustard
1 egg yolk**
2 tablespoons honey
1 tablespoon sesame paste
2 tablespoons chopped pickled ginger
1 tablespoon chile oil
Salt
Freshly ground pepper
3/4 cup peanut oil
Combine soy sauce, vinegar, mustard, egg yolk, honey, sesame paste, ginger and chile oil in blender. Season with salt and pepper. Blend thoroughly. Slowly blend in peanut oil. Taste and adjust seasonings. Set aside. Makes about 2 cups.
SALAD
1 mango, peeled and cut into thin strips
5 cups nappa cabbage, cut into thin strips
2 carrots, peeled and cut into thin strips
1 head radicchio, cut into thin strips
4 cups mixed greens or watercress
3 pounds boneless skinless chicken breasts, cooked, cooled and diced
Oil
1 (12-ounce) package square won ton wrappers
2 tablespoons toasted sesame seeds
In large salad bowl, mix mango, cabbage, carrots, radicchio, greens and chicken.
Heat 1/2 inch oil in small skillet over medium-high heat. Cut won ton wrappers into 1/2-inch wide strips. Fry strips until golden brown, about 30 seconds each side. Drain on paper towels and let cool. (You need about 2 cups won ton strips.) Toss with salad.
Toss Salad with 1 cup Dressing. Add more Dressing, if needed, a little at a time, so that salad is not overly sauced. Sprinkle with sesame seeds.
8 servings. Each serving: 741 calories; 522 mg sodium; 92 mg cholesterol; 56 grams fat; 26 grams carbohydrates; 42 grams protein; 3.75 grams fiber.
**Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends avoiding raw eggs.
(Pasteurized raw eggs are available at many supermarkets.)
Source: LA Times