Friday, 18 October 2013

Oriental Style Chicken Salad

Serves 10

  • 8 chicken breasts
  • 3 cups chicken stock
  • 1 cup oil
  • 1 clove garlic
  • 1 tbs peanut butter
  • ¼ cup sugar
  • ¼ cup soya sauce
  • ½ cup rice vinegar
  • 1 tbs sesame oil
  • Dash dry mustard and black pepper
  1. Place the chicken in a pot with the chicken stock and boil for about 30 minutes until the chicken is cooked.
  2. Remove the chicken from the pot. Remove skin and tear the chicken into long strips. Set aside.
  3. Combine all other ingredients, except the oils, and mix well. Using a whisk, slowly whisk oils into dressing until combined.
  • 1 layer of rice noodles
  • 1 tbs roasted sesame seeds (place in a 180°C for 5 minutes or until browned)
  • ½ english cucumber cut into julienne strips
  • 4 chopped spring onions
  • lettuce for garnishing
  • 1 pkt pine nuts or slivered almonds
  1. Fry the rice noodle in deep hot oil a little at a time to prevent burning. As soon as they puff up, remove quickly from the oil and drain on paper towels.
  2. Place on a large dish and put the chicken strips over.
  3. Sprinkle the onion, nuts, sesame seeds and cucumber over the chicken.
  4. Place the lettuce around the border. Dress the salad and serve immediately.

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