Sesame Chicken Salad
All Ingredients should be prepared before you start cooking
this will save time and make cooking the dish easier and
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper
1. Sprinkle sesame seeds into small, shallow baking pan or
cookie sheet with sides. Bake in preheated oven at 350F
(180C) for 5 to 8 minutes, or until golden.
2. Combine chicken, water, 1 tablespoon (15ml) soy sauce,
salt and five spice powder in 3 or 4-quart (3 or 4 liter)
saucepan. Cover and cook over high heat until water boils.
Reduce heat and simmer 15 to 20 minutes. Remove from heat.
Let chicken stand in water for 1 hour
3. Remove chicken from water (reserve water) and drain. Remove
and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide
4. Cut celery into diagonal slices. Heat reserved water over
high heat until it boils. Add celery and cook until crisp-tender,
1 to 2 minutes. Drain celery well.
5. Combine remaining 1 tablespoon (15ml) soy sauce with oils,
ginger and pepper in large bowl. Add chicken and celery. Toss
until completely combined. Transfer mixture to serving dish.
Sprinkle with sesame seeds.
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