Finally - Time to cook!

Wow - it has been an extremely busy couple of months. It is nice to finally get back in the kitchen again. it's raining at the beach today and even if it were sunny, the work crews and temporary shelters and the occasional tar ball make it an unpleasant time for hanging out .

Since I've been on the road for so long I'm crazing fresh salads and veggies. Made this for lunch today and Denis and I both really liked it. Cilantro isn't his favorite flavor so he just added less to his. The poached chicken really had a lot of the ginger flavor infused into it. I would definitely shred the meat and not chop it as I liked that texture with this salad. Enjoy!

Chinese Chicken Salad

There aren’t many salads on a Chinese restaurant menu, but this one, that many do make, rocks! It’s refreshing and zingy at the same time. It makes a perfect lunch or supper when you’re in the mood for something light but satisfying.

Cutting the cabbage into bite-size pieces makes the salad easy to eat. The dressing keeps things exciting with bright salt and vinegar on a toasty base of peanuts and sesame oil. This Chinese restaurant classic is easy to make at home.


Yields: 6-8 servings
Ingredients

2 boneless, skinless chicken breast halves or thighs, about 6 ounces each
3 coins fresh ginger, about inch thick, plus 1 tablespoon finely grated fresh ginger
2 whole scallions, plus 3 scallions, sliced thin on a diagonal
Kosher salt
1/4 cup toasted sesame oil
1/4 cup peanut oil
2 tablespoons rice wine vinegar
Juice of 1 lime
2 tablespoons dark brown sugar
1 tablespoon natural-style peanut butter
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon sambal oelek or red chili paste
Freshly ground black pepper
1 head Napa cabbage
cup roasted peanuts, coarsely chopped
cup sesame seeds, lightly toasted
1 bunch cilantro, coarsely chopped


Directions

1. Put the chicken, ginger coins, whole scallions, and 2 teaspoons salt in a medium saucepan. Cover generously with cold water, bring to a boil, then reduce the heat to simmer for 10 minutes. Remove the pot from the heat, cover, and set aside for 5 minutes. Remove the chicken to a plate to cool. When it is cool enough to handle, use your fingers or two forks to shred the meat. If you used thigh meat, you may need to cut the meat into bite-size pieces. Set the chicken aside. (To make ahead, cover and refrigerate the chicken for up to 5 hours.)

2. While the chicken cooks, combine the sesame and peanut oils, vinegar, lime juice, brown sugar, peanut butter, the 1 tablespoon grated ginger, the garlic, shallots, sambal oelek, and teaspoon salt in a blender. Add pepper and additional salt to taste. Set the dressing aside. (To make ahead, cover and refrigerate the dressing for up to 24 hours.)

3. Remove the outer leaves of the cabbage and cut off and discard about 1 inch at the bottom. Remove and discard the core. Rinse the leaves and spin dry, then cut the cabbage in half lengthwise, then crosswise into slices 1/8 to inch thick.

4. Just before serving, put the cabbage in a large salad bowl along with the peanuts, sesame seeds, cilantro, the sliced scallions, and the shredded chicken. Pour about two thirds of the dressing over the salad and toss gently, adding dressing as needed to lightly coat everything. Mound the salad on dinner plates to serve.