Chicken with cold tossed bean sprouts

Chicken with cold tossed bean sprouts

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:

An almost salad like dish, nice for a summer picnic or as a starter

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

1. Mix together the wine, 1 teaspoon sesame oil and ½ teaspoon sugar
2. toss the beansprouts in this mixture
3. Arrange the beansprouts on a serving dish and arrange the chicken on top
4. In a bowl add the tahini, soy, remaining sugar, spring onion, sherry vinegar and garlic and mix well
5. Add a splash of water if the sauce is too thick
6. 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