Product Recipes
- 4 tbsp sesame seeds
- 1/2 cup rice vinegar, seasoned
- 2 tsp light soy sauce
- 2 tsp chili oil
- 1/4 cup light sesame oil
- 2 tsp fresh ginger, grated or minced
- 1/4 tsp garlic powder
- 4 cups poached chicken (see below)
- 2 cucumbers, peeled, seeded and cut into 1/4” julienne
- 4 celery stalks, cut into 1/4" julienne
- 3 scallions, thinly sliced
- 1 cups mung bean sprouts
- 1 head romaine, shredded
- Toast the sesame seeds in a frying pan over low heat for a few minutes until nicely browned. Remove from heat and set aside.
- In a small bowl mix together the seasoned rice vinegar, soy sauce, hot (chili) oil, sesame oil, garlic powder, and ginger.
- Mix together the julienned chicken, cucumbers, celery, scallions, and bean sprouts.
- Pour in the vinegar mixture and toss lightly.
- Arrange the shredded lettuce over a chilled platter and cover with the chicken salad.
- Drizzle with any remaining dressing and garnish with the toasted seeds. Serves 4 to 6.
Recipe for Poached Chicken
- 3 to 4 lbs cut-up chicken or parts
- 1 large onion, peeled and quartered
- 3 whole peppercorns (more to taste)
- 1" piece fresh ginger, sliced (more to taste)
- 2 celery stalks with leafy tops
- 1 parsnip, peeled and chopped
- Place all ingredients into a large pot and bring the water to a boil.
- Reduce the heat and simmer gently for 45 minutes, skimming occasionally.
- Remove from heat and let the chicken sit in its poaching liquid for 15 minutes.
- Remove chicken from the pot; cool completely.
- Cover and refrigerate for 2 hours.
- Remove any fat and the bones from the chilled chicken and slice the meat into finger sized julienne strips for the salad.
