| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Boneless, skinless chicken breast halves |
| 2 |
c |
Water |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
c |
Chopped cilantro |
| 1 |
|
1-inch piece ginger, crushed |
| 1/2 |
ts |
Salt |
|
|
Cold Ginger Sauce |
| 1/2 |
c |
Light salad oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Green onions, minced |
| 1/4 |
c |
Ginger, minced |
| 2 |
tb |
Shallots, minced |
| 1/4 |
c |
Lightly packed cilantro, minced |
| 1/8 |
ts |
White pepper |
| 1/2 |
c |
Macadamia nuts, finely chopped |
INSTRUCTIONS
COLD GINGER PESTO
In a medium pot, add water, cilantro, ginger, garlic, and salt. Bring to a
boil and poach chicken by reducing heat and simmering for 6 to 7 minutes,
or until chicken is tender. Remove chicken from water, chill. Cut into
1-inch strips and toss with Cold Ginger Pesto (below). Great with assorted
mixed greens as a salad, or great just eating it with hot steamed rice.
COLD GINGER PESTO: In a small saucepan heat oil, add salt and cook for 2 to
3 minutes. Cool. Stir in ginger, green onions, cilantro, shallots, white
pepper and macadamia nuts. Makes 1 cup.
Posted to Recipe Archive - 06 Oct 96
submitted by: musubi@hula.net
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””