After the last exam on the last day of the bar exams (ooh that’s alliteration) many years ago, a lawyer friend treated me to dinner. He said I could bring along my friends. It was his way of saying thank you because I helped him collect a bad loan. He brought us to the East Dragon Seafood Restaurant (now defunct) at the Century Park Sheraton Hotel and treated us to a sumptuous lauriat. As authentic Chinese lauriats go, rice was not served. It bothered my brother so much but I didn’t care. Anyway, it was the first time I had hot chicken salad. It was a dish I would never forget and, after that dinner, would always look for in Chinese restaurants.
I’ve never had a chance to make hot chicken salad myself until I found a recipe on a Nestle cream carton. I had to deviate from the original since I don’t like using bouillon cubes. The taste of MSG ruins the natural flavors of any ingredient. So I stay away from buillon cubes.
Unfortunately, I can’t give the exact measurements. I made this last Sunday and I forgot to check the net weight of the can of fruit cocktail. However, I do remember the ratio of the ingredients for the dressing.
The following recipe is not as it appears on the Nestle Cream carton. This is how I did the hot chicken salad.
Ingredients
- meat from one chicken breast
- herbed salt
- flour
- cooking oil
- butter
- well-drained fruit cocktail
- all-pupose cream
- evaporated milk
- mayonnaise
Instructions
- Drain the fruit cocktail for 30 minutes. Place in a large bowl.
- Using a wire whisk, blend together the cream, evaporated milk and mayonnaise using the ratio 2:1:1.
- Pour the dressing over the drained fruit cocktail and toss lightly.
- Cut the chicken breast meat into 1″x1″ cubes. Season with herbed salt. If herbed salt is unavailable, season with refined salt, powdered pepper, garlic powder and onion powder.
- Heat an equal amount of cooking oil and butter.
- Place the flour in a shallow bowl roll each piece of chicken in it. Fry the floured chicken cubes until golden. Remove with a slotted spoon and drain well on paper towels.
- Add the hot chicken to the fruit cocktail mixture and toss lightly. Serve at once.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Hi, I’d like to confirm if you used evaporated milk like you stated or condensed milk because I saw a similar recipe on the Nestle All Purpose Cream site and they call for condensd milk instead of evap. I really want to make this recipe and would appreciate your help. Thanks!
It was evap.
Thank you!
no problem.
hi! i have been an avid reader of your website for months now. i tried cooking the hot chicken salad but the chicken turned out quite hard. i used chicken breast fillet. can you suggest a way to soften the meat? thanks so much!
Karen, don’t overcook. The oil should be very, very hot so that the outside becomes crisp while the inside stays soft and juicy. Tumitigas yung chicken meat when it loses the natural juices which is what happens when overcooked.
hi connie, thanks again!
i would like to thank you for sharing with us your recipes. i’ve done a few of them and all turned out very good.
Hi! I already bought onion powder from mc cormik but i didnt see any garlic powder. What are the other brands you can recommend that has garlic powder and where can it be bought?
Thanks!
Hi Connie, this is good with shrimp/prawns (instead of chicken) plus caramelized walnuts.
Hi there!!
Can I have the recipe of hot chicken salad I saw in your website.
Thanks,
SHAN
Why, isn’t it already there?
i use chicken nuggets – it’s easier and tasty too
OK, tks.