STEAMED CHICKEN SALAD WITH SESAME SAUCE
Provided by Harumi Kurihara
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. Finely chop the green onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.
- 2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green color. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
- 3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the green onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.
- 4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.
- 5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.
FUNKY CHICKEN WITH SESAME NOODLES
This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.
Provided by Mirj2338
Categories Chicken Breast
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- First make the sesame noodles: Cook the spaghetti according to package directions.
- Drain (I also rinse).
- In a jar, add the soy sauce, sesame oil and the sugar.
- Shake until well blended and the sugar has dissolved.
- Pour this over the pasta.
- Toss with scallions and sprinkle with the sesame seeds.
- Set aside while you marinate and then cook the chicken.
- Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
- Make sure the sugar has pretty much dissolved.
- Add the chicken, making sure it's all coated with the sauce.
- Cover and stick in the fridge for 2-3 hours.
- Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
- Heat the sesame oil in a large non-stick pan.
- Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
- Remove the chicken from the pan and let cool slightly.
- Slice the chicken diagonally into thin strips.
- Serve the chicken over the sesame noodles.
- Stand back and watch your guests/children/loved ones inhale this dish.
HONEY-ORANGE CHICKEN WITH SESAME SAUCE
This is from the June 2008 issue of Redbook magazine. We like to have this with jasmine rice and steamed veggies.
Provided by Robin in Kansas
Categories Chicken Breast
Time 51m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine juice, honey, ginger, garlic, zest, salt and pepper in a bowl.
- Add chicken, stir to coat.
- Cover and refrigerate for 30 minutes minimum.
- Heat a large skillet over med. heat until hot.
- add vegetable oil and swirl to coat.
- Lift chicken from marinade and let excess drip back into the bowl.
- When oil is hot, add chicken and cook over med heat 3 min per side, or until golden brown.
- Add reserved marinade to skillet and boil over med-high heat, turning chicken once or twice, 3-5 min, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame iol into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
Nutrition Facts : Calories 265, Fat 4.4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 660, Carbohydrate 28.8, Fiber 0.4, Sugar 27.1, Protein 27.9
HOW TO MICROWAVE A WHOLE CHICKEN
One Sunday I thawed a whole roaster chicken for dinner but got caught up in my afternoon activities and got home with only an hour to get the thing cooked. A quick google search proved that you can, indeed, quickly cook a whole chicken in the microwave. I have done this twice now, and in all honesty it yields more tender and juicy chicken than when I roast them in the oven LOL. Another added bonus is that the skin is removed (it gets gooey, I'm told) so the fat/cholesterol is significantly reduced. Give it a try--you may have found a new item for your "gotta get dinner done quickly" toolbox! Also, feel free to change up the spices based on your mood!!
Provided by smellyvegetarian
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using kitchen shears or a sharp knife, remove most of the skin from the chicken. This is easier than it sounds, especially with scissors.
- Place chicken breast side up in a microwavable pan (Pyrex is great).
- Mix salt and spices and rub all over the outer surfaces of the chicken.
- Place onion inside cavity (be sure to remove the gizzard bag first!).
- Set microwave power on 70% (or medium high).
- Microwave for about 10 minutes per pound, so 35 minutes for a 3.5 lb bird, 50 minutes for a 5 lb-er, etc.
- Let stand for 10 minutes before cutting, then enjoy! Do make sure the breast meat closest to the bone is cooked; the legs will be done before the center.
STEAMED CHICKEN AND COCONUT SHUMAI (DIM SUM)
shumai are the open topped dumplings you see at dim sum. This is a unique filling for the normal beef, shrimp or pork shumai and yummy.
Provided by MarraMamba
Categories Lunch/Snacks
Time 1h
Yield 40 Dumplings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
- Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
- Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.
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