Those threads? They’re bean threads, made with mung bean starch and potato starch. You can either soak them in water to add to soups, if you deep fry them they’ll puff up into the crunchy strips we so associate with Chinese chicken salad. Here’s a favorite recipe from a friend of a friend (thanks Martha!) who made this salad for a for a gathering of girlfriends a while back. It’s a perfect recipe for summer picnics (though you might want to double the recipe, it goes quickly!). Recipe and photos updated, first published 2007 Recipes for Chinese chicken salad appear in American cookbooks going at least as far back as the 1950s. They usually include something crunchy (such as chow mein noodles or fried wonton bits), crisp bits of lettuce, various raw vegetables, and a dressing that’s lightly sweet, with a generous drizzle of roasted sesame oil. Though it’s not really Chinese, it’s a classic of lunchtime diners and Chinese restaurants across America, and we’ll never deny its enduring appeal. Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That’s when you know the oil is hot enough. When the oil is ready, working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside. Add the chicken and cook for 2 to 3 minutes to bake in the seasoning. Set aside.
