Sesame Chicken Salad
	     All Ingredients should be prepared before you start cooking 
	     this will save time and make cooking the dish easier and
	     more enjoyable. 
	          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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