Hearts Of Romaine With Chicken And Warm Asian Ginger Sauce Recipes

Steps:

• Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
• Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
• Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.

Steps:

• Cut romaine crosswise into 2-inch pieces and put in a bowl.
• Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
• Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.

Steps:

• Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!

Steps:

• Rinse romaine halves, then shake off water and pat dry.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
• Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
• Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.