 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From . We didn't follow the recipe on this. I didn't feel like using watercress, so we used the rest of the recipe as a topping for white rice. It was very good. I also added snow peas which gave it a bit more substance.. Ingredients:
4 boneless skinless chicken breasts (1 3/4 to 2 pounds) |
kosher salt |
2 inches piece gingerroot, peeled |
1 large shallot |
4 tablespoons peanut oil |
1 tablespoon toasted sesame oil |
1/2 teaspoon sugar |
1 english cucumber, halved lengthwise, seeded and thinly sliced |
1 bunch radish, thinly sliced |
1 teaspoon asian chili sauce (such as sambal oelek) |
1 bunch watercress, trimmed |
1 lime, juice of |
Directions:
1. Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
2. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
3. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
4. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
|
|