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@Emerald Archer When I have the time I marinate the chicken in Tamari, garlic, green onion and ginger before breading. If I don't have the time I just bread it with Potato starch, chickpea flour, salt and pepper, then fry in canola oil. If you marinate the chicken eliminate the salt in the breading.
This dressing is my recipe:
1.5 Tablespoons of Herb Ox granulated Chicken Bouillon (don't use other brands)
2 teaspoons granulated sugar
1.5 Tablespoons of dried parsley flakes
1 Tablespoon of fresh grated ginger (more to taste)
5 Tablespoons of Apple Cider Vinegar
5 Tablespoons of Rice Wine Vinegar
1 teaspoon of fresh ground black pepper
2 Tablespoons of Lite Olive or vegetable oil
1 teaspoon of toasted sesame oil
The different brands or age of the vinegars will change the flavor sometimes dramatically. It is all good but some better than others. I just use whatever is on hand.
The salad is primarily Napa Cabbage and cilantro but you can add anything you like, cucumber, carrots, celery etc.
Then for crunch top with fried Won Ton strips. Crunched up Tostitos works really well also and has become our favorite.
Enjoy!
This dressing is my recipe:
1.5 Tablespoons of Herb Ox granulated Chicken Bouillon (don't use other brands)
2 teaspoons granulated sugar
1.5 Tablespoons of dried parsley flakes
1 Tablespoon of fresh grated ginger (more to taste)
5 Tablespoons of Apple Cider Vinegar
5 Tablespoons of Rice Wine Vinegar
1 teaspoon of fresh ground black pepper
2 Tablespoons of Lite Olive or vegetable oil
1 teaspoon of toasted sesame oil
The different brands or age of the vinegars will change the flavor sometimes dramatically. It is all good but some better than others. I just use whatever is on hand.
The salad is primarily Napa Cabbage and cilantro but you can add anything you like, cucumber, carrots, celery etc.
Then for crunch top with fried Won Ton strips. Crunched up Tostitos works really well also and has become our favorite.
Enjoy!
