How to Make Chinese Sesame-Chicken Salad Asian Cooking Recipe Cuisine

China Sesame-Chicken Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 lb chicken breasts

1 quart chicken stock

1 cucumber

1 fresh red Fresno chile

2 tbsp oil

1/2 tsp crushed red pepper flakes

1 tsp Szechuan peppercorns

DRESSING:

1/4 cup sesame seeds

3 tbsp soy sauce

2 tsp sesame oil

1 1/2 tbsp peanut oil

1 tsp sugar


Directions:

Place chicken in a pot with chicken stock. (if it is not covered, add some water) Bring to a boil slowly, cover and simmer over low heat for about 10 minutes. When chicken is cooked through, turn off the heat and let the chicken cool in the stock.

Meanwhile, rinse cucumber, trim lengths and halve lengthwise. Scrape out seeds with a spoon and cut cucumber lengthwise into narrow strips. Rinse fresh chile, discard stem and chop rest coarsely.

Heat oil in a pan or wok and sauté chiles and Szechuan peppercorns briefly. Add cucumber strips and sauté on high heat for about 2 minutes. Season with salt, transfer to a plate and let cool. 

Remove chicken from liquid, drain and shred into fine strips. Arrange cucumber mixture on a platter and top with cooked chicken.


For the sauce, toast sesame seeds in a dry pan until a pale golden color. Grind in a spice mill or small food processor. Whisk together sesame seeds, soy sauce, sesame oil, peanut oil and sugar. If the sauce is too thick add a bit of water. Drizzle over the salad and serve at room temperature or chilled.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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