Zoe is a new member of the Caring Place Community Kitchen. This is her second time attending this kitchen and she is so courages to share with us two recipes. We certainly need more of such members. Many times, new members are too shy to show off their cooking skills and they always say they come to learn. The recipes she shared with us are Spicy Chicken Salad and Chicken Rice.
The first recipe, Spicy Chicken Salad is very simple to make and a healthy one too. You can adjust the spiciness according to your preference by using a milder hot pepper paste.
Ingredients
- boneless, skinless chicken breast
- cucumber (Zoe used Japanese cucumber which is seedless)
- hot pepper paste
- garlic, minced
- ginger (divided, sliced and minced)
- corn syrup
- sesame seeds
Instructions
 Bring a pot of water to a boil and add a few slices of ginger and cook the chicken breast until done, about 30 minutes. |
 Remove the chicken breast from the broth, set aside to cool. Save the chicken broth.Shred the chicken breast into thin strips. |
 Julienne the cucumber. |
 Toast the sesame seeds on a dry frying pan on low heat until light golden brown. |
 To make the spicy sauce, thin out the hot pepper paste with some of the chicken broth. Add the minced ginger and garlic. Add some corn syrup to balance the saltiness and spiciness of the hot pepper paste. To serve, line the bottom of the plate with the julienne cucumber, top with the shredded chicken and drizzle with the spicy sauce. Garnish with the toasted sesame seeds. Serve this together with Chicken Rice in the next post. |
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2 users responded in this post
Hey Suanne, Looks great, would brown rice be alright to use?
I also wanted to let you guys know that I started a new message board that I hope can be a great resource for shopping, cooking, and dining in Vancouver. Please join!
http://s7.invisionfree.com/The_Mess_Hall/
-Jason
Hi Jason, brown rice should be fine if you preferred but you have to adjust the amount of broth according to the brown rice cooking instructions.
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