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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The Mustard Seed's Ginger Dressing Great for Salad or half and half with Ranch dressing. Great to cook with chicken I served this with asparagus and it went great together. Ingredients:
1/2 cup canola oil |
2 1/2 tablespoons minced and peeled gingerroot |
1/2 teaspoon sugar |
1/4 cup sesame seeds, toasted |
1/8 teaspoon celery seed |
1/2 teaspoon ketchup |
1 pinch white pepper |
1/4 cup chopped onion |
1 1/2 tablespoons soy sauce |
1/3 cup rice wine vinegar |
Directions:
1. *Roast the seeds in a dry frying pan over med heat until just turning color - stir constantly - and until they start to smell yummy).
2. Using a blender or food processor, combine all ingredients except the soy sauce and vinegar. Blend for 1 minute or until creamy and completely blended. Then add the soy sauce and vinegar and blend for 30 more seconds. I typically whisk for 30 seconds
3. Store in the refrigerator for up to a month.
4. To cook chicken in it:.
5. Cut up your white chicken meat in strips.
6. Fry in HOT oil until almost done.
7. Add dressing (1/4 -1/2 cup depending on how much you're making).
8. Cook until done (don't over cook or it will seperate the dressing). Add more dressing if desired.
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