Get Inspired: Shanghai Chicken Salad

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This is another excellent “too hot to cook” recipe. I made this last night, and we liked it a lot.

I used Chinese cabbage here, which is also called bok choy. It doesn’t look like a regular cabbage…this is what a whole “head” of it looks like…

I used the whole head, rather than the 1/2 the recipe specified. After you rip off all of the icky outer leaves and all, that’s about what you have left, anyway. You can cut up and use the stems in the salad, too, they are nice and crispy, like celery. Just lop off that yucky looking core thing on the bottom.

Here in the Boston area, we can easily get just about any Oriental ingredients, even in regular supermarkets. Since these recipe cards are put out by Shaw’s, which is a regular supermarket, they carry all of the ingredients needed. Most grocery stores have at least a small ethnic foods section, and ingredients like soy sauce, rice vinegar, sesame oil, and hoisin sauce are fairly common Chinese ingredients.

Use FRESH ginger root, not the powdered stuff used for baking. There really is a big difference. Find it in the produce section, where you can buy just a small piece if you want to. This is what it looks like…

Peel it and chop it fine, as shown, or better yet, grate it. If you hvae one of those Microplane graters, this is a good time to use it.

As I said, we really liked this salad, and would definitely make it again! Enjoy!

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