When you have the Rotisserie Chicken

When you have the Rotisserie Chicken

One would never get tired of this chicken salad as the side dish for every meal.
Since our young days, every Chinese restaurant has this on its menu, since Myanmar love spicy and sour food. We seldom make this at home since it is also easy to make it as the appetizer. As rotisserie chicken is easily available, we can use it to transforms into cashew chicken salad for the chicken salad sandwich. Or into many Asian flavored dishes to make it as an easy meal.

As a mom, I always need to think of how to make an easy and delicious meal for the family. I could say that this is not true only for me, but for all the moms in this world who take care of their families, being as a mother. This rotisserie chicken has become very handy since we arrive in America. Since the price also a little cheaper than raw chicken sometimes, why not choosing the win-win situation by cutting down the price and also the cooking steps.

Sometimes my mom friends from other countries also shared different recipes in many other ways too. This recipe that I am sharing is the Chinese style but cold salad which can also be packed as the summer salad to enjoy with rice for family picnics ( suppose to be in cooler ( Icebox) ).
It has Chili, soy sauce and lime juice, thus giving it a little kick for everybody's taste bud and appetizing too. I always make this salad with some portion of dark meat every time I bought Rotisserie chicken from Deli. However, In this recipe, I used steamed chicken because I wanted to start from scratch. No brainer, we can easily make with rotisserie chicken meat for busy families.

Sour and Spicy Chicken Salad ( 2-3 Serving)

 Steamed Chicken ( Step 1)

 Ingredients

1/2        Chicken ( cut into pieces ) ( both dark meat and white meat)
4 sliced  Ginger
1 tbsp    Light Soy Sauce
1/2 tsp   Salt
1/4 tsp   Black pepper

Dressing ( Step 2)

1 tbsp  Crushed red pepper chili flakes
1 tsp    Red chili powder
4 tbsp  Canola oil
3 tbsp  Chopped Garlic
1/2 cup Cilantro (rough chopped)
1 tbsp   Light Soy sauce
1 tsp    Sesame Oil
1 Count Lime
6-8 count Lettuce leaves ( any kind for garnish)

Instructions

1. In the pan, add chicken pieces and all the ingredient from Step 1. Then add enough water to cover the chicken.
2. On the stove top with medium-high heat, boil that chicken for 15 minutes till rolling boil.
3. Turn down the heat and cook for 10 or 15 minutes to make sure the chicken is thoroughly cooked.
4. While chicken is cooking, make the chili oil, in the skillet on the stove top, add oil with medium heat fry both chili flakes and powder for 5-10 minutes till fragrant.
( Note: making chili oil: frying the chili powder and chili flakes can easily burn. To avoid this mix the chili powder and chili flakes in a bowl with 1or 2 tbsp of water then fry.
5. When the chicken is cooked, take out the meats from the bone and slice into thick pieces. Set aside in a bowl.

Making Dressing

6. In the mixing bowl, add 2 tbsp of fried chili oil from step 4, Then add the rest of the ingredient from step 2  (Chopped garlic, lime juice, soy sauce, 1/4 cup of chopped cilantro, sesame oil) then mix it thoroughly. ( We may add 1 tsp sugar but this is totally optional)
7. Pour the dressing onto the sliced teamed chicken pieces then mix and taste. We may add salt or lime according to our own taste.
8. On the serving plate, lay the prewashed lettuce leaves and put the mixed chicken salad on top, sprinkle the remaining cilantro for the final garnishing touch.
9. We may layer the thinly sliced tomato pieces around the salad, just to add color.
10. Enjoy with either brown rice or white rice to your preference.