我在美国吃的第一个中国菜 - Chinese Chicken Salad（图）

在美国的大医院里，中午开学术会议都有免费午餐供应。记得刚到美国时，第一次参加这样的学术会议所吃的food是最让我惊讶的。长长的自助餐桌上有一大盘生菜色拉，一碗调料，一碗鸡胸脯肉丝，和一碗油炸的面条。我学着前面的人，抓了一大把生菜色拉放在自己的碗里，撒上几块鸡胸脯肉和一些脆脆的油炸面条，再浇上许些调料。边把它们拌匀边问我身边的美国导师：“这是什么food？”美国导师笑着回答：“Chinese Chicken Salad ！”并问我在中国吃过这道“中国菜”吗？我使劲摇头，告诉他：“This is an americanized chinese food！” 开始吃的时候，味如嚼蜡，谈不上喜欢。奇怪的是，吃过数次后，居然就慢慢地爱上了这样的搭配。

一转眼，孩子大了，他们是长在美国的ABC。有一次在Costco血拼，无意间看到了冷柜里的一包鸡肉上面写着Chinese Chicken Salad的字样。在冷库里又找到了上好的绿叶生菜。想必孩子们没有吃过这个，于是灵机一动，该是老爸显高招的时候了（在美国做老爸可难得有这样的机会啊，哈哈），便对孩子们说：“我们今天吃Chinese Chicken Salad！” 平时不喜欢吃蔬菜的孩子们，似信非信地，狐疑地看着我。我用力点头，告诉他们说：“一定好吃！Promise！” 回到家，找到一个大锅子，把绿叶生菜，鸡胸脯肉，油炸面条，花生，和调料一起拌匀，Costco的调料里有芝麻香油，所以拌出来的Chinese Chicken Salad是香喷喷的。没想到，孩子们胃口大开，吃了一碗都不够，还要再添，一大锅的Chinese Chicken Salad不一会儿就都消灭了。

从此，Costco的Chinese Style Chicken Salad W/ Dressing便成了我家的最爱，每每买回这道菜，女儿都会抢着做，她会把那鸡胸脯肉撕得细细的，我只要张口就能再次品味这道美味的美国“中国菜”了。。。

Ingredients (Recipe for Chinese Chicken Salad)

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.