Chinese Chicken Salad

Ingredients for Chinese Chicken Salad

• 20 square wonton wrappers, thawed if frozen

• About 600ml vegetable oil

• 230g snow peas, trimmed 450g Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)

• 450g Napa cabbage

• 1 (1-lb) head of cos, torn into bite-size pieces (about 1925ml )

• 60ml de molho de soja

• 60ml de suco de limão fresco

• 2 colheres de sopa de açúcar

• 1 tablespoon distilled white vinegar

• 1 colher de chá de sal

• 1/2 colher de chá de pimenta preta

• 1 colher de sopa de óleo de gergelim asiático

• 60ml de óleo vegetal

• 1450ml coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)

• 80g chopped spring onions

• 1/2 xícara de coentro fresco picado

• 1/2 cup sliced almonds, toasted

• 2 tablespoons sesame seeds, toasted

• a deep-fat thermometer (if making wontons)

Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.

Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 177°C on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.

Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and cos.

Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and spring onions with 50g dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, coriander, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

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