Chinese Chicken Salad #2
INGREDIENTS:
6 lg Split chicken breasts
1/4 c Chicken broth
1/4 c Dry sherry
1 Bunch green onions;
-including most of tops;
-sliced
1 cn Sliced water chestnuts;
-drained
3/4 c Sesame seeds
1/2 lb Fresh mushrooms; sliced
1/2 lb Fresh snow peas; blanched
2 lg Ribs celery; thinly
-sliced
Salt and freshly ground
-pepper to taste
6 lg Split chicken breasts
1/4 c Chicken broth
1/4 c Dry sherry
1 Bunch green onions;
-including most of tops;
-sliced
1 cn Sliced water chestnuts;
-drained
3/4 c Sesame seeds
1/2 lb Fresh mushrooms; sliced
1/2 lb Fresh snow peas; blanched
2 lg Ribs celery; thinly
-sliced
Salt and freshly ground
-pepper to taste
-GINGER-SHERRY DRESSING-
1 Egg 3 tb Fresh lemon juice 2 ts Sugar 1 ts Fresh grated ginger 2 tb Dijon mustard 3/4 c Vegetable oil 2 tb Soy sauce 3 tb Dry sherry
Cook chicken breasts in broth and sherry in a microwave oven (covered glass dish) until just tender and the meat is white to the bone.
While the chicken is still slightly warm, strip meat from the bones, discarding bones and skin.
Dice into bite-size pieces and combine in a large bowl with the green onions and water chestnuts.
Toast the sesame seeds lightly in microwave or in an ungreased skillet over medium heat. Stir often until seeds just begin to turn color. Add to chicken.
Clean and slice mushrooms; add to bowl. Stack briefly blanched, still crisp snow peas on a cutting board and slice diagonally twice to create bite-size pieces. Add to bowl and sprinkle chicken mixture lightly with salt and pepper. Cover and chill.
To prepare dressing, break egg in the bowl of a food processor or blender jar. Add lemon juice, sugar, ginger and mustard. Cover and blend. Then through feed tube or cap, slowly pour in oil in a steady stream. Continue blending after all the oil has been added to promote thickening. Add the sesame oil, soy sauce and sherry. Pour over the chicken salad and toss.
NEWSPAPER ARTICLE
1 Egg 3 tb Fresh lemon juice 2 ts Sugar 1 ts Fresh grated ginger 2 tb Dijon mustard 3/4 c Vegetable oil 2 tb Soy sauce 3 tb Dry sherry
Cook chicken breasts in broth and sherry in a microwave oven (covered glass dish) until just tender and the meat is white to the bone.
While the chicken is still slightly warm, strip meat from the bones, discarding bones and skin.
Dice into bite-size pieces and combine in a large bowl with the green onions and water chestnuts.
Toast the sesame seeds lightly in microwave or in an ungreased skillet over medium heat. Stir often until seeds just begin to turn color. Add to chicken.
Clean and slice mushrooms; add to bowl. Stack briefly blanched, still crisp snow peas on a cutting board and slice diagonally twice to create bite-size pieces. Add to bowl and sprinkle chicken mixture lightly with salt and pepper. Cover and chill.
To prepare dressing, break egg in the bowl of a food processor or blender jar. Add lemon juice, sugar, ginger and mustard. Cover and blend. Then through feed tube or cap, slowly pour in oil in a steady stream. Continue blending after all the oil has been added to promote thickening. Add the sesame oil, soy sauce and sherry. Pour over the chicken salad and toss.
NEWSPAPER ARTICLE