Yield: 4 servings
|\N \N||Stephen Ceideburg|
|1 tablespoon||Sesame seeds|
|3 \N||Whole chicken breasts|
|2 tablespoons||Soy sauce|
|½ teaspoon||Fivespice powder|
|3 \N||Stalks celery|
|1 tablespoon||Sesame oil|
|1 tablespoon||Vegetable oil|
|¼ teaspoon||Ground ginger|
This is a bit more substantial than what one usually thinks of when dealing with Chinese Chicken Salad. The chicken breasts are cooked in the Chinese manner by boiling and then steeping off the heat. This gives chicken that is cooked but extremely juicy and tender.
1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated 350 degrees F (180 C) oven until golden, 5 to 8 minutes.
2. Combine chicken, water, 1 tablespoon (15 mL) of the soy sauce, the salt and fivespice powder in 3 or 4-quart (3 or 4 L) sauce- pan.
Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water 1 hour.
3. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into ½-inch (1½ cm) wide slices.
4. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.
5. Combine remaining 1 tablespoon (15 mL) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.
From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455.
Submitted By ROBERT MILES On 07-31-95