| Quick Chinese Chicken Salad
3/4 pound of Skinless chicken breasts
2 teaspoons of Salt
SAUCE
1 Garlic clove, peeled
1 slice of fresh ginger, peeled
2 Scallions with green tops trimmed
2 teaspoons of Chili bean sauce
2 teaspoons of Dark soy sauce
1 teaspoon of sugar
2 teaspoons of White rice vinegar
2 teaspoons of Sesame paste, or peanut butter
1/2 teaspoon of salt
1/2 teaspoon of Freshly ground black pepper
2 teaspoons of Sesame oil
1/2 pound of Iceberg lettuce, finely shredded
DRESSING
2 tablespoons of White rice vinegar |
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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. Serves 4 |
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