Chicken with cold tossed bean sprouts: Difference between revisions
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|ImageComment = Chicken with cold | |ImageComment = Chicken with cold tossed beansprouts and egg fried rice | ||
|Servings = Serves 2 | |Servings = Serves 2 | ||
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An almost salad | An almost salad like dish, nice for a summer picnic or as a starter | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 08:15, 12 April 2015
| Chicken with cold tossed bean sprouts | |
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| Chicken with cold tossed beansprouts and egg fried rice | |
| Servings: | Serves 2 |
| Ready in: | 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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An almost salad like dish, nice for a summer picnic or as a starter
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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