Cold Roast Beef Salad Chinese Style 冷烤牛肉沙拉中國風

Ideal for Picnics and Summer Outings

How to cook Asian dishes with Sesame Oil

Sesame Oil

This variation on the traditional Cold Roast Beef Salad has a couple of Asian Fusion touches.  The recipe takes a little over half Continue reading

Rice Cakes with Cheese

A Silk Road Favorite
Panko Meets Mozzarella

Panko, Japanese style break crumbs

Panko

This Afghan dish is typical of the cuisine of the Silk Road.  The recipe is adapted from the version served as the Gandarmack Lodge in Kabul. It is basically a Risotto.  Different types of Rice Continue reading

Curry Paste Philippine Style / Almuwasahin Paste

A Complex Curry Taste
Good with Dumplings and Stir-Fries

Belachn Shrimp Paste

Belachan, Shrimp Paste

his Filipino style Curry Paste is good with a lot of things, including Dumplings and stir-fry dishes, as well as blander presentations of Fish, Chicken and Shrimp. This recipe Continue reading

Chicken Salad / 雞肉沙拉

Chinese Recipe Fusion Style
Quick and Easy Meal for Two

Chicken

Chicken

This Chinese style Chicken Salad is a quick and convenient meal for two with some Fusion notes.  It was adapted from a recipe created by Ken Hom in the 1980s.

Chicken Salad
雞肉沙拉

Chinese – Fusion

Ingredients:

Tomatoes, ingredient in Arroz a la Filipina

Tomatoes – Another Key Ingredient

2 whole Chicken Legs
½ teaspoon Asian Sesame Oil
Sal, Black Pepper to taste
3 tablespoons Peanut or other Vegetable Oil
4 cloves Garlic
1 tablespoon fresh Ginger root
1 medium Green Pepper cup Cherry Tomatoes cups cooked Elbow Noodles, tossed with
tablespoons Vegetable Oil

For the Salad:

1 tablespoon Rice Vinegar or White Wine Vinegar
1 teaspoon Dijon style Mustard
¼ cup OliveOil
3 cups Romaine Leaves
Parsley sprigs for garnish

Method:

How to cook Asian dishes with Sesame Oil

Sesame Oil

Remove the skin from the Chicken Legs.  Cu the skin into strips.  Remove the meat from the bones and cut into strips.  Put the meat into a small bowl, add Sesame Oil, Salt and Pepper.

Smash and mince the Garlic.  Mince the Ginger root.  Remove the seeds from the Green Pepper and cut into thin strips.  Cut the Cherry Tomatoes in h alf. Prepare the Noodles and toss with the Oil and set aside.

Lay out the various other ingredients near the stove top.

When time to cook, heat a wok until very  hot. When the wok is hot, add 1 tablespoon of the Oil and heat until the Oil is hot but not smoking.  Put in the Chicken Skin and stir-fry until the skin is crisp and golden.  It will take about 5 minutes.   Remove from the wok with a slotted spoon, drain on paper and reserve.

Next pour off the fat from the wok.  Heat the wok again.  Add 2 tablespoons more Oil and heat the Oil.  Add the Garlic, Ginger and Chicken Leg meat.  Stir-fry until the Chicken is no longer pink, about 4 minutes.

Next add the Green Pepper and stir-fry until the Green Pepper is crisp but still tender.  It will take about 3 minutes. Next add the Cherry Tomatoes and cook until just heated through, maybe 30 seconds. Put the Noodles on a serving plate and top with the chicken mixture and keep warm.

For the Salad, mix the Vinegar and Mustard in the bottom of a serving bowl.  Whisk in the Olive Oil until smooth.  Add the Romaine leaves and toss to mix.  Put the crisp Chicken Skin bits on top.

To serve, arrange some of the Noodle-Chicken mixture and some of the Sa;ad side by side on individual plates and serve immediately.

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