By Angel Wang
Ingredients for the salad
- 1.5 oz Agar (dried strips)
- 2 cups Shredded Chicken
- 1 cup Shredded Celery
- 2 cups Shredded Carrots
- 1 teaspoon salt
- 1 egg
Ingredients for the dressing
- Hoisin Sauce
- Lemon Juice
- Sweet and hot sauce
- Sesame Oil
Equipment and other things
- Frying pan
- Various mixing bowls
Salad creation
1. Soak the agar in water.
2. Add the salt to the carrots, briefly soak, then rinse.
3. Beat, whip, or otherwise put into submission, the egg.
4. Spread it in a thin layer and cook until the top has set.
5. Carefully roll it up.
6. Slice the roll into ribbons.
7. Organized cooks should have something resembling this setup.
8. Cut the agar into shorter pieces. Somewhere between 1/3 and 1/2 of the original length.
The cut-up and mixed-up agar.
9. Add the celery and carrots to a large mixing bowl.
10. Pile the agar to one side.
11. Add the egg ribbons.
12. Add the chicken.
Sauce Time
13. Squeeze the juice out of the lemon.
14. Add a dollop of hoisin sauce.
15. Then a generous helping of hot and sweet sauce.
16. Topped off with a drizzle of sesame oil.
17. Whisk it into a gooey mass.
18. Pour over the salad and toss.
19. Commence consumption.
This article was originally published on Taiwaneseculture.org as "Taiwanese-style Chicken Salad."
Editor: Olivia Yang
