| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cooking wit, Poultry, Steamer |
4 |
Servings |
INGREDIENTS
|
|
—Soy-Orange Vinaigrette— |
| 2 |
tb |
Fresh orange juice |
| 1 |
tb |
Hoisin sauce |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Rice wine vinegar |
| 1/2 |
ts |
Dark sesame oil |
| 1 |
|
Scallion; chopped |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Grated ginger root |
| 1/8 |
ts |
Freshly ground black pepper |
| 4 |
|
Boneless skinless chicken breast halves; 1 to 1 1/2 lbs total |
| 1 |
ts |
Toasted sesame seeds |
INSTRUCTIONS
CHICKEN
Water level medium
Combine all ingredients except chicken and sesame seeds in a shallow bowl
large enough to hold chicken. Add chicken and turn to coat. Cover and
refrigerate for at least 20 mins. or up to 2 hours. Remove the chicken from
the bowl, reservong vinaigrette and put in a single layer in steaming
basket. Cover and steam until the chicken is cooked throug and the juices
run clear when the thickest part is pierced with a small knife, 15-20 mins.
Transfer the chicken to a plate and let rest for 5 mins. Meanwhile, pour
the reserved vinaigrette into a small nonreactive saucepan and bring to a
boil. Remove from heat and set aside. To serve slice the breasts crosswise
on an angle and fan the slices on individual plates. Bring the vinaigrette
back to a boil and pour over the chicken. Sprinkle with the sesame seeds.
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com Submitted to REG 4-Sept. 1997
NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette
to marinade. It is very easy and less messy.
Recipe by: Cooking with Steam-Stephanie Lyness
Posted to MC-Recipe Digest V1 #931 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 29, 1997
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