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Difference between revisions of "Chicken with cold-tossed beansprouts"
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|ImageComment = Chicken with cold-tossed beansprouts with egg fried rice | |ImageComment = Chicken with cold-tossed beansprouts with egg fried rice | ||
|Servings = Serves 2 | |Servings = Serves 2 | ||
| − | |Difficulty = | + | |Difficulty = 1 |
| − | |TotalTime = | + | |TotalTime = 15 minutes |
| − | |PrepTime = | + | |PrepTime = 15 minutes |
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|Image = [[Image:RecipeChicken with cold-tossed beansprouts.jpg|300px]] | |Image = [[Image:RecipeChicken with cold-tossed beansprouts.jpg|300px]] | ||
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* 1 clove [[Uses::Garlic|garlic]], crushed in a mortar and pestle | * 1 clove [[Uses::Garlic|garlic]], crushed in a mortar and pestle | ||
* 1 fresh red chili, finely chopped, or 1 tablespoon red chili oil | * 1 fresh red chili, finely chopped, or 1 tablespoon red chili oil | ||
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[rice vinegar]]. [[Sherry vinegar]] makes a reasonable substitute. |
===Method=== | ===Method=== | ||
# Mix together the wine, 1 teaspoon [[sesame oil]] and ½ teaspoon sugar | # Mix together the wine, 1 teaspoon [[sesame oil]] and ½ teaspoon sugar | ||
Revision as of 17:24, 18 June 2012
About Chicken with cold-tossed beansprouts
An almost salad-like dish, nice for a summer picnic or as a starter
Ingredients
- 1 teaspoon rice wine or dry sherry
- 2 teaspoons sesame oil
- 1.5 teaspoons sugar
- 8 oz (225 g) beansprouts, blanched in boiling water and refreshed in cold
- 2 cooked chicken breasts, cut into matchstick shreds. Poached chicken or Chinese style steamed chicken is good for this recipe
- 1.5 tablespoons tahini or smooth peanut butter
- 1 tablespoon light soy sauce
- 1 spring onion (scallions), finely chopped
- 1 slice ginger, peeled and finely chopped
- 1 clove garlic, crushed in a mortar and pestle
- 1 fresh red chili, finely chopped, or 1 tablespoon red chili oil
- 2 tablespoons rice vinegar. Sherry vinegar makes a reasonable substitute.
Method
- Mix together the wine, 1 teaspoon sesame oil and ½ teaspoon sugar
- toss the beansprouts in this mixture
- Arrange the beansprouts on a serving dish and arrange the chicken on top
- In a bowl add the tahini, soy, remaining sugar, spring onion, sherry vinegar and garlic and mix well
- Add a splash of water if the sauce is too thick
- Spoon this mixture over the chicken and sprinkle the chili shreds or chili oil over the top
Serving suggestions
Serve cold or at room temperature
