Chicken Salad Chinoise

by Cindi SutterFounder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 

3 Tbsp hoisin sauce
1 Tbsp oyster sauce
2 tsp peanut oil
2 tsp chili paste with garlic 
1 Tbsp dark soy sauce
1 Tbsp honey

2 Tbsp minced fresh ginger
3 Tbsp red wine vinegar
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
1/8 tsp ground Szechwan peppercorns
1/2 tsp salt
2 tsp chili paste with garlic
1/4 cup scallions, chopped
2 Tbsp minced coriander

6 chicken thighs
3 carrots
1/2 head broccoli
1/4-1/2 lb Chinese noodles
1 Tbsp peanut oil


  1. Whisk together all marinade ingredients. Rub the marinade into the chicken and let stand for 30 minutes to 1 hour. Preheat oven to 400° and bake the chicken in the marinade for about 30 minutes or until done. Place chicken under broiler briefly just to crisp skin. When the chicken is cool enough to handle remove the meat from the bone and cut into slivers. Julienne the carrots.
  2. Break the broccoli into flowerettes and blanch just to soften slightly. Refreshen immediately in ice water and dry well.
  3. Cook the noodles in lightly salted boiling water just until al dente. Drain and rinse under cold water, toss with 1 Tbsp oil.
  4. Whisk together all dressing ingredients. 
  5. Assembly: Thoroughly combine the chicken, carrots, broccoli and noodles. Add the dressing and combine. Garnish with additional chopped coriander and chopped scallions if desired. 

Cook’s Note
Peel and keep fresh ginger in sherry.