Chinese Chicken Salad (aussie Style)

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 250 g asparagus, trimmed and cut diagonally into 1-inch pieces
• 2 navel oranges
• 1 1/2 cups vegetable oil (approximately)
• 4 fresh wonton wrappers, cut into 1/4-inch-wide strips
• 6 cups chinese cabbage or 6 cups napa cabbage, finely shredded
• 2 cups cubed cooked chicken
• 1 large avocado, cubed
• 4 green onions, sliced diagonally (including green tops)
• 2 tablespoons toasted sesame seeds
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon red chili sauce (i use hot chili sauce not sweet)
• 1 1/2 teaspoons grated fresh ginger
• 1/4 cup vegetable oil or 1/4 cup grapeseed oil

Recipe

• 1 in a medium pan over high heat, bring about 1 litre water to a boil. add asparagus and cook until crisp-tender, 2 to 3 minutes. drain, then plunge asparagus into ice water to stop the cooking. drain and set aside.
• 2 cut off and discard ends from oranges. following the curve of the fruit, cut off peel and outer membrane. slice oranges crosswise into 1/4inch thick rounds, then cut these rounds into quarters. set aside.
• 3 pour the vegetable oil into a pan (the oil should be about 1/2 inch deep) and set over medium-high heat. when oil reaches 180c/350°f, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. lift out with a slotted spoon and transfer to paper towels to drain.
• 4 in a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
• 5 for spicy soy-ginger dressing:.
• 6 in a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chili sauce and grated fresh ginger.
• 7 slowly drizzle in vegetable oil or grapeseed oil, whisking constantly. season with salt to taste.