Wednesday, February 25, 2009


from my friend Sherry Watkins (she learned this at culinary school)

Yield:2 Servings

¼ T ginger, minced Dressing

¼ T garlic, minced

¾ oz rice vinegar

½ t hoisin sauce

¼ t oyster sauce

1/8 t ground bean paste or miso

1 T honey

¼ t soy sauce

¼ c orange juice

1 T Sesame seeds, toasted

¼ c neutral oil

a/n sesame oil

tt salt

tt pepper

1 ea chicken breast, sliced and fanned

2oz napa cabbage, chiffonade

2oz romaine lettuce, chiffonade

2oz carrot, chiffonade

2oz red cabbage, fine chiffonade

1oz bean sprouts

a/n fried wonton skins garnish

a/n toasted sesame seeds

a/n toasted sliced almonds

a/n coriander leaves

a/n beni shoga

1. Blend ginger, garlic, rice vinegar, hoisin sauce, oyster sauce, ground bean paste, honey, soy sauce, orange juice, and sesame seeds in blender. Drizzle in the neutral oil slowly, then the sesame oil. A/n

2. Combine Napa cabbage, romaine lettuce, carrot, red cabbage and bean sprouts.

3. Sauté chicken breast and place in a 350 oven to finish. Chill and slice on a bias.

4. Toss salad with dressing.

5. Fan chicken on top of salad and garnish.

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