Wednesday, January 19, 2011

Asian style chicken salad

  • 1/4  cup     soy sauce
  • 3 tsp          s rice-wine vinegar
  • 1 1/2 tsp     brown sugar
  • 1 1/2 tsp     sesame oil
  • 1 1/2 tsp     chile-garlic sauce
  • 3 tsp           canola oil
  • 1 tsp           fresh ginger
  • 2                 garlic, minced
  • 1                 tahini paste
  • 3/4 cup       chicken-poaching liquid
  • 2 tsp             sesame seeds
  • 8 cups          shredded cabbage
  • 1 1/2 cups    grated carrots
  • 5                   radishes, sliced
  • 3 1/2 cups    shredded skinless cooked chicken

  1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
  2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
  3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

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