Culinary SOS: Chi Dynasty’s Chinese chicken salad

Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was “voted best in town.” I’m not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe?

John Goodman

Oak Park

Dear John: Chi Dynasty was happy to share its recipe with us, which we’ve adapted below.

Chi Dynasty’s Chinese chicken salad

Total time: 40 minutes

Servings: 4 to 6

Note: Adapted from Chi Dynasty in Studio City. To make crispy rice noodles, fry the noodles in oil heated to 350 degrees until they’re crisp, 1 to 2 minutes; drain on paper towels.

Dressing

5 tablespoons plus 1 teaspoon soy sauce

2 tablespoons plus 1 teaspoon rice vinegar

2 tablespoons sugar

1 tablespoon plus 1½ teaspoons sesame oil

2 teaspoons grated fresh ginger

In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.

Salad assembly

8 cups chopped iceberg lettuce

3 cups crispy rice noodles

1 pound boiled chicken breast, cut into strips

1/3 cup finely chopped peanuts, more to taste

2 tablespoons minced preserved ginger, more to taste

1 tablespoon roasted black sesame seeds, more to taste

1/4 cup chopped green onions, more to taste

1/4 cup cilantro leaves, more to taste

Dressing

In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves. Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.

Each of 6 servings: 196 calories; 21 grams protein; 11 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 48 mg cholesterol; 4 grams sugar; 420 mg sodium.