Sesame Ginger Dressing Recipes

Steps:

• Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.

Steps:

• Mix the vinegar,ginger, ginger juice and soy sauce together.
• Add the sugar and stir.
• Add sesame oil.
• Taste for seasonings and adjust any way you want.

Steps:

• Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper.

Steps:

• Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified.

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Steps:

• Prepare the marinade first:.
• Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
• Add the chicken and marinate, refrigerated, 30 to 40 minutes.
• Meanwhile, prepare the Ginger Dressing:.
• Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
• Reduce the heat and simmer 5 minutes.
• Remove from the heat and set aside while preparing the chicken.
• Sesame coating:.
• Mix the two types of seeds together. That's it.
• Cooking the chicken:.
• Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
• Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
• This would be a good time to start preheating your oven to 350 degrees F.
• Heat the canola oil in a heavy pan.
• Saute chicken on each side until crispy on the outside. Use tongs to turn them.
• Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
• Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
• You can thank me later.