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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sweet, spicy, tangy and tart flavors all in one bowl. Serve with a light bodied white wine. Ingredients:
2 lbs boneless chicken breasts |
2 cups chicken stock |
1 -2 tablespoon minced ginger (to taste) |
2 tablespoons soy sauce |
2 celery ribs, thinly sliced crosswise |
12 ounces napa cabbage, thinly sliced |
4 scallions, white part and 1 inch of the green, thinly sliced crosswise |
2 tablespoons cilantro, finely chopped |
4 tablespoons light soy sauce |
4 tablespoons rice vinegar |
2 teaspoons granulated sugar |
2 teaspoons fresh ground white pepper |
4 tablespoons toasted sesame oil |
1 -2 large jalapeno, minced (to taste) |
2 -3 garlic cloves, minced |
1 -1 1/2 tablespoon ginger, minced |
salt |
Directions:
1. Place stock, soy and ginger in 2 quart pan and bring to a boil.
2. Add the chicken breast; cover, and return to a boil.
3. Reduce temperature and simmer 5 minutes.
4. Turn off the heat, and let the chicken stand 20 minutes.
5. Strain the chicken, and cool completely.
6. Cut it into 1/2-inch cubes (or shred if using parts on the bone).
7. Meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl. Toss and reserve until ready to use.
8. Whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl. Add the jalapeño, garlic and ginger. Season with salt. Let stand 10 minutes.
9. Add the chicken to the reserved vegetables.
10. Toss to combine, and let stand 5 minutes.
11. Drizzle the soy dressing over the salad, and toss.
12. Let the salad stand another 5 minutes.
13. Toss, and serve.
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