Did it originate in China; not exactly! www.foodtimneline.org confirms “that raw salads were not traditional fare in Asia,
considered dangerous and with little appeal to most Chinese. Chinese salads were customarily made of parboiled or stir-fried vegetables and served hot or cold.” (1) What most Americans know this salad to be - “a cold mixture of shredded iceberg lettuce, crispy fried noodles the strips of roasted chicken all tossed with a slightly, sweet sesame oil-tinged dressing made sprightly with flecks of hot red pepper probably originated in California.” (2) www.wikipedia.org gives Austrian-born chef Wolfgang Puck credit for creating it but my research on this salad dates back to 1962 – thirteen years before Chef Puck arrived in Los Angeles. So, if I have Feast From The East’s “Best Chinese Chicken Salad In Town Since 1981” (www.ffte.com) an ambitious fitness walk from my door or their famous dressing in most major markets, why would I make my own salad? ‘Cause I like to patshke, I looked at a few recipes and here’s how mine evolved.
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Canned Chinese vegetables like baby corn, water chestnuts, straw mushrooms and bamboo shoots can have a "tinny" flavor.
Rinse them and douse them with some rice wine before adding them to remove some of the canned taste.
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Created on:May 20, 2008
From :Foodichka
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