Quick chinese chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Skinless chicken breasts |
| 2 | teaspoons | Salt |
| 1 | Garlic clove; peeled | |
| 1 | slice | Fresh ginger; peeled |
| 2 | Scallions with green tops trimmed | |
| 2 | teaspoons | Chili bean sauce |
| 2 | teaspoons | Dark soy sauce |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | White rice vinegar |
| 2 | teaspoons | Sesame paste =OR=- peanut butter |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | teaspoons | Sesame oil |
| ½ | pounds | Iceberg lettuce finely shredded |
| 2 | tablespoons | White rice vinegar |
Directions
SAUCE
DRESSING
REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot.
Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes.
While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK