Sesame Chicken Salad
Sesame Chicken Salad
4 servings.
Ingredients
- All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
- 1 tablespoon (15ml) sesame seeds
- 3 whole chicken breasts
- 6 cups (1.5l) water
- 2 tablespoons (30ml) soy sauce
- 1/2 teaspoon (2ml) salt
- 1/2 teaspoon (2ml) fivespice powder
- 3 stalks celery
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15ml) vegetable oil
- 1/4 teaspoon (1ml) ground ginger
- 1/8 teaspoon (0.5ml) pepper
Directions
- Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.
- Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour
- Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.
- Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.
- Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesam
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