CHINESE STYLE SESAME SAUCE
This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar.
Provided by reykjaviky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 58.9 g, Fat 7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 462.6 mg, Sugar 50.3 g
RICH SESAME SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 15m
Yield 20 to 25 servings
Number Of Ingredients 14
Steps:
- Combine the sesame paste and peanut butter in a mixing bowl. Start beating with a wire whisk while gradually adding the tea or water. Stir until smooth.
- Add all the remaining ingredients except the chopped scallions. Cover and refrigerate. This sauce may be made as far in advance as 24 hours. Stir in the scallions just before serving. This can also be used as a cold sauce on cold noodles or poached chicken.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams
LOTOS SALAD WITH RICH SESAME SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 1h10m
Yield 20 to 25 servings
Number Of Ingredients 10
Steps:
- Bring enough water to the boil to cover the chicken breasts when added. Cut the breasts in half and add them to the water. When the water returns to the boil, cover and let simmer six minutes. Remove from the heat and let stand 15 minutes.
- Remove the chicken pieces and plunge them into a basin of water with ice cubes. Let stand 15 minutes. Remove the chicken and pat dry. It is now ready to be used. Or it may be wrapped closely in plastic wrap and refrigerated overnight. You may also prepare the remaining ingredients and store them tightly covered in the refrigerator. When ready to serve, blend the foods.
- You may use the bean sprouts as they are purchased. It is more refined, however, if you pull off the curlicues and seed portions of each. There should be four cups plucked-over sprouts. Put the sprouts in a mixing bowl.
- Cut the cucumbers lengthwise into strips. Cut the strips into spaghetti-like shreds. There should be about four cups. Add them to the mixing bowl.
- Cut the peppers into thin strips and shred the pork. Add them to the mixing bowl.
- Remove and discard the skin and bones of the chicken breasts. Shred the meat. There should be about three cups. Add this to the bowl.
- Drop the noodles into a large quantity of boiling water. Cook four minutes. Drain well and rinse under cold water until chilled. Drain once more. Cut into shreds of manageable length and put the noodles into a second bowl. Add the corn oil and sesame oil. Chill.
- Combine the noodles and the pork, chicken and vegetable mixture. Add the sesame sauce and toss. Add the coriander and blend. Serve immediately.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 29 milligrams, Sugar 2 grams, TransFat 0 grams
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