Wednesday, January 15, 2014

Chinese Chicken Salad

Chinese Chicken Salad
Slightly adapted from Cook’s Country

Ingredients
1/4 cup orange juice
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
3 Tablespoons fresh, grated ginger
3 Tablespoons sugar
1 Tablespoon Asian chili-garlic sauce
3 Tablespoons vegetable oil
2 Tablespoons toasted sesame oil
1 lb. boneless, skinless chicken thighs, extra fat trimmed off
2 hearts of romaine lettuce, whole
1/2 small head napa cabbage
2 red bell peppers
1 cup fresh cilantro leaves
1 cup salted dry-roasted peanuts, finely chopped

Steps

1) Make the base marinade: add the orange juice, vinegar, soy sauce, grated ginger, sugar, and Asian chili-garlic sauce into a small bowl. Whisk to combine. Take a 1/2-cup measure of the sauce and transfer it to a 12-inch skillet. Make the vinaigrette with the remaining liquid in the bowl by adding the vegetable and toasted sesame oils and whisking to thoroughly combine.

2) Cook the chicken thighs: Bring the base mixture in the 12-inch skillet to a boil, then add the chicken to the skillet in one layer, minimizing overlap as much as possible. Reduce the heat to medium and cover, and simmer. Turn the chicken over after 7 minutes, then continue to cook, covered, until the chicken are cooked through and reach 165-degrees on a meat thermometer. Transfer the chicken to a plate to rest. Add the reduced cooking liquid to the bowl containing the rest of the vinaigrette.

3) Make the salad: Cut off the hard stem of the romaine lettuce and wash the leaves thoroughly. Chop the romaine hearts along the short edge, forming roughly equally-sized chunks. Cut the core out of the cabbage, then slice it evenly. Chop the cabbage slices into pieces roughly the same size as the romaine lettuce. Cut off the top and stem of the bell peppers, then slice in half. Remove all of the seeds and tough white ribs along the inside. Cut each half into slices, then into 1-inch pieces. Wash the cilantro leaves and roughly chop as well.

4) Combine all the salad ingredients in a large bowl, then toss with the remaining with the vinaigrette to evenly coat. Distribute portions onto plates, and top with chicken. Serve immediately.

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