Method:Frying

1. Formula

1. 1 whole, bone-in chicken breast with skin
2. 3 whole scallions
3. 1 (1 inch) piece peeled fresh ginger, thinly sliced
4. Salt
5. Vegetable oil for frying
6. 8 wonton wrappers, cut into 1/3-inch strips
7. 3 tablespoons unseasoned rice vinegar
8. 1 tablespoon Asian sesame oil
9. 2 teaspoons soy sauce
10. 1 1/2 teaspoons finely grated fresh ginger
11. 3 tablespoons vegetable oil
12. Freshly ground pepper
13. 1 scallion, thinly sliced
14. 3/4 pound baby bok choy, stems halved, leaves left whole
15. 2 cups mizuna
16. 1 cup mung bean sprouts
17. 1 medium carrot, julienned
18. 1 tablespoon chopped cilantro
19. 1/4 cup chopped roasted salted peanuts

2. Nutrition Information

• Calories: 426 kcal
• Carbohydrates: 17 g
• Dietary Fiber: 3 g
• Fat: 26 g
• Protein: 29 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim. Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.
2. In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.
3. In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.
4. In a large bowl, toss the sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve.

4. Remark

Notes: