Mai Fun Chicken Salad With Hoisin Dressing
China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- Cut
- 2 cups mai fun*
- ---SALAD--- napa/savoy cabbage leaves
- 2 teaspoons fresh gingerroot -- minced
- 1 cup carrots -- finely shredded
- 1/2 cup sugar snap peas***
- 2 large chicken breasts -- cooked**
- vegetable garnishes****
- Cucumber
- 3 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1/4 cup salad oil
- ---HOISIN DRESSING---
- 2 teaspoons sesame seeds
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
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Cucumber
Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of protein · 0.7 g per 100 g, 17% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- * Mai fun should be prepared according to package directions ** Chicken breasts should be skinned, boned and cut into thin slices *** Snap peas should be blanched and chilled **** Suggested vegetable garnishes: Japanese or regular cucumber slices, straw mushrooms, carrot flowers.
- Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar with lid. Cover and shake well.
- Chill.
- Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layer of mai fun Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board