| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Epicurious, Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Oriental sesame oil* |
| 2 |
tb |
Rice vinegar |
| 2 |
ts |
Grated peeled fresh ginger |
| 1 |
lb |
Skinless boneless chicken |
|
|
Breast halves |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Chilli oil* |
| 1 |
|
Head romaine lettuce, torn |
|
|
Into bite-size pieces |
| 1/2 |
c |
Fresh cilantro leaves |
| 1/2 |
|
Red onion, thinly sliced |
| 1 |
lg |
Ripe tomato, sliced |
| 1/4 |
c |
Sesame seeds, toasted |
| 1/4 |
c |
Slivered almonds, toasted |
INSTRUCTIONS
*Available at specialty foods stores, oriental markets and in the
oriental section of some supermarkets.
Combine soy sauce, oriental sesame oil, vinegar and ginger in small
bowl. Cut chicken crosswise into 1/4-inch-wide strips. Place chicken
in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate
30 minutes.
Heat vegetable oil and chili oil in heavy large skillet over medium
heat. Add chicken to skillet and cook until springy to touch, stirring
constantly, about 2 minutes. Transfer chicken to plate and cool.
Combine lettuce, cilantro, onion and tomato in large bowl and arrange
on platter. Top mixture with chicken. Sprinkle salad with sesame
seeds and almonds. Spoon some soy mixture over chicken salad. Serve,
passing remaining soy mixture separately.
Serves 4.
EPICURIOUS RECIPE from Bon Appetit - November 1991
Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen
Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@cityscape.net> on
Mar 20, 1999
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