By Andrew Zimmern
Hunan Chicken Salad
- 1 chicken breast
- 1/4 cup julienne celery, plus a handful of celery leaves in thin julienne
- 10-12 shiso leaves
- Large handful baby mustard greens or any brassica
- 2 tablespoons thinly sliced scallions
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- Zest of one lemon
- 1 tablespoons lemon juice
- 2 tablespoons hazelnut or pecan oil
- 1 small handful crispy fried ‘chow mein’ noodles (store bought is fine)
- 2 tablespoons hot chili oil/crunch (I like Fly By Jing, the Momofuku brand, or Lao Gan Ma)
While getting all your other ingredients ready, bring a few cups of chicken broth to a boil in a 2 quart pot. Add the chicken breast, bring back to a simmer. Simmer for 1 minute, cover and turn off heat. Leave for 30 minutes.
Remove chicken, strain broth and reserve to fridge or freezer for another use.
Shred chicken off the bone using a fork and set meat into a large mixing bowl. Discard bones.
Add the celery, celery leaves, shiso (I usually cut them in thirds with a knife or scissor), mustard greens, scallions, soy, brown sugar, lemon juice and zest and hazelnut oil. Toss until evenly coated.
Place in center of a large plate. Drizzle the chili oil around the base of salad. Place the crispy noodles on top and serve.