Sep 16, 2008
Asian Chicken Salad
- 3 cups water
- scallions
- 1 onion, quartered
- 1 inch ginger, peeled, chopped
- salt
- sugar
- 3/4 lb whole chicken breasts, skinned, boned
- 1 tbsp soy sauce
- 1 1/2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tsp sambal oelek
- 1 garlic clove, minced
- 1/2 tsp sesame oil
- cracked pepper
- 3 tbsp chicken stock
- 1 tbsp dry sherry
- 2 cups ice berg lettuce, washed, shredded
- 1 cup bean sprouts
- 1/4 lb rice noodles, cooked, drained, cooled
- Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar. Cover and bring to a boil. Reduce the heat and simmer 15 minutes.
- Add the chicken, cover and cook on medium low heat for 7 minutes.
- Let cool in the liquid.
- Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry. Mix well.
- Toss in the lettuce and bean sprouts and noodles.
- Chop the chicken and toss with the salad. Serve
- Chop the chicken and toss with the salad.
- Ser
a nice amount of heat and the tahini is nice–makes it taste a bit peanuty