Thursday, September 15, 2016

Chinese Chicken Salad

 A great way to prevent cancer is to know what you are eating. The more you cook in the home the better. Mirin is a Japanese cooking wine. It is a great base for many dressings, sauces and Asian inspired dishes. Give this chicken salad a try. 

You’ll Need

  • 2 teaspoons grated fresh ginger
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 skinless, boneless chicken breast half
  • 1/2 red or yellow bell pepper, cut into thin strips
  • 1 1/2 - 2 cups mixed greens torn into pieces
  • 1 teaspoon vegetable oil

First
  • Place ginger and garlic in a 1-quart re-sealable plastic bag.
  • Measure the mirin, soy sauce and sesame oil into the bag.
  • Massage the bag lightly to mix the ingredients.

Then
  • Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
  • Put the chicken inside of the bag and seal it, forcing out the air.
  • Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.

Ten Minutes Before Eating
  • Scatter the salad greens on a dinner plate.
  • Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
  • Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.

For the Chicken
  • Brown the chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
  • Transfer the filet to a clean cutting board and let rest for several minutes.
  • Add 1/2 cup water to the pan and cook a minute or two longer, stirring.

Finally
  • Slice the chicken on an angle into strips and place in the center of the greens.
  • Drizzle the pan juices on the meat and scatter the pepper strips on top.

    


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