Hot chicken salad
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieAfter the last exam on the last day of the bar exams (ooh that’s alliteration) many years ago, a lawyer friend treated me to dinner. He said I could bring along my friends. It was his way of saying thank you because I helped him collect a bad loan. He brought us to the East Dragon Seafood Restaurant (now defunct) at the Century Park Sheraton Hotel and treated us to a sumptuous lauriat. As authentic Chinese lauriats go, rice was not served. It bothered my brother so much but I didn’t care. Anyway, it was the first time I had hot chicken salad. It was a dish I would never forget and, after that dinner, would always look for in Chinese restaurants.
I’ve never had a chance to make hot chicken salad myself until I found a recipe on a Nestle cream carton. I had to deviate from the original since I don’t like using bouillon cubes. The taste of MSG ruins the natural flavors of any ingredient. So I stay away from buillon cubes.
Unfortunately, I can’t give the exact measurements. I made this last Sunday and I forgot to check the net weight of the can of fruit cocktail. However, I do remember the ratio of the ingredients for the dressing.
The following recipe is not as it appears on the Nestle Cream carton. This is how I did the hot chicken salad.
Comments
11 Responses to “Hot chicken salad”Trackbacks
Some related discussions...-
[...] But what’s a Chinese meal without rice, eh? I think I’ll serve my baby prawns and broccoli fried rice (above, left) and there will be a noodle dish too — lo mein (above, center) which is less greasy than chow mein. And, finally, for dessert, hot chicken salad. [...]
-
[...] But what’s a Chinese meal without rice, eh? I think I’ll serve my baby prawns and broccoli fried rice (above, left) and there will be a noodle dish too — lo mein (above, center) which is less greasy than chow mein. And, finally, for dessert, hot chicken salad. [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Potatoes with chorizo and chili
Chicken in caramel sauce
Tea – smoked chicken
Chicken and asparagus eggdrop soup
Sweet and spicy tofu
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
Thai egg strips (rolled omelet)How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat... »
Hi, I’d like to confirm if you used evaporated milk like you stated or condensed milk because I saw a similar recipe on the Nestle All Purpose Cream site and they call for condensd milk instead of evap. I really want to make this recipe and would appreciate your help. Thanks!
It was evap.
Thank you!
no problem.
hi! i have been an avid reader of your website for months now. i tried cooking the hot chicken salad but the chicken turned out quite hard. i used chicken breast fillet. can you suggest a way to soften the meat? thanks so much!
Karen, don’t overcook. The oil should be very, very hot so that the outside becomes crisp while the inside stays soft and juicy. Tumitigas yung chicken meat when it loses the natural juices which is what happens when overcooked.
hi connie, thanks again!
i would like to thank you for sharing with us your recipes. i’ve done a few of them and all turned out very good.
Hi! I already bought onion powder from mc cormik but i didnt see any garlic powder. What are the other brands you can recommend that has garlic powder and where can it be bought?
Thanks!
Hi Connie, this is good with shrimp/prawns (instead of chicken) plus caramelized walnuts.