Chinese coconut chicken salad

Chinese chicken salad? Are you kidding? Nobody has eaten that since 1995 You may snicker, you may laugh, you may give your chicken. a “coconut, soy, rice vinegar” bath, then toss with the salad and the dressing from below, make some crispy little wontons and who is gonna know? FARM TIP #3 Seasoned rice vinegar (60%) + soy sauce (40%) = supper yummie

Ingredients

Add, chilis, ginger, and garlic= even super yummier
Add coconut milk= creamy super yummier
Chicken, any part, really, i like thighs, because they
A) are super cheap
B) are very moist
But you use any part of the bird that you like.
In a pot to fit your chicken bits, add:
well, let’s say 1/2 can of coconut milk, 1/8 cup of soy sauce, and 3/4 cup rice vinegar and a
squirt of sriracha, but the quantities, really does not matter much.
MORE vinegar than SOY. is really the only operative word here.
Now cook your chicken in the above liquid until done. Cool and shred.
Salad greens any type: napa cabbage, endive, arugula, Romain, whatever you like
Other veggies, radishes, corn, cucumber, bell peppers
Wonton wrappers: cut into ribbons and deep fried until just browned
black sesame seeds
red pickled ginger (optional)
Dressing:
3 Tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons other non flavored oil (grape seed, canola, vegetable)
ginger and garlic, grated, to taste
touch of tamarind paste (which is sticky and sour and sweet and super delish, but you can substitute with splash of agave and lime juice)
Toss the salad greens with the dressing, then add chicken, any vegetables, sesame seeds, and crispy wontons

Instructions