Roasted Chinese Chicken Salad

Roasted Chinese Chicken Salad
Photo by Holly Stewart


  • ¼ cup rice vinegar
  • 1-½ lb. small Italian eggplant, sliced into ¼-inch-thick rounds
  • 1 tsp. toasted sesame oil
  • 3 cloves garlic, chopped
  • 1 Tbs. soy sauce
  • Peanut or vegetable oil to brush on the eggplant
  • 1 Tbs. toasted sesame oil
  • + 10 more ingredients
    • Salt and freshly ground black pepper to taste
    • 1 whole chicken (about 4 lb.)
    • 5 Tbs. soy sauce
    • 1-½ Tbs. fresh minced ginger
    • 3 Tbs. peanut or vegetable oil
    • 1 cup loosely packed cilantro (tough stems removed), half coarsely chopped, half left whole
    • 1 Tbs. sesame seeds, toasted
    • 6 scallions (white and green parts), thinly sliced on the diagonal
    • 1 jalapeño chile, halved and seeded
    • 2 Tbs. molasses

Heat the oven to 450°F. Put the chicken in a roasting pan, breast side up. In a small bowl, mix together the soy sauce, molasses, and sesame oil. Line a baking sheet with foil or parchment. Lightly brush the eggplant slices with peanut or vegetable oil and put them on the baking sheet. Put the e...

View full recipe at Fine Cooking


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