Asian Chicken Bean Sprout And Almond Salad Recipe
Ingredients
| Chicken-1 fryer (3 1/2 pounds) | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Dried Ground Chili Peppers- 1/4 teaspoon | ||
| Powdered ginger | 1/4 Teaspoon | |
| Oil | 3 Tablespoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
| Celery | 3/4 Cup (16 tbs), diced | |
| Bean sprouts | 3/4 Cup (16 tbs) | |
| Sesame seeds | 2 Tablespoon | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1) Cut the chicken from bone ant cut into bite-size pieces.
2) In a bowl combine, sherry, soy sauce, sugar, chilli pepper, ginger and chicken, marinate for 3 hours.
MAKING
3) Drain the chicken.
4) In a skillet, heat oil and brown the chicken in it.
5) Cover and simmer for 10 minutes or until chicken is tender. Cool.
6) In a bowl, mix together the lettuce, celery, bean sprouts, sesame seeds almonds and the chicken.
7) Add seasoning and taste.
SERVING
8) Serve in a salad bowl, can garnish with little white and black sesame seed on top.
1) Cut the chicken from bone ant cut into bite-size pieces.
2) In a bowl combine, sherry, soy sauce, sugar, chilli pepper, ginger and chicken, marinate for 3 hours.
MAKING
3) Drain the chicken.
4) In a skillet, heat oil and brown the chicken in it.
5) Cover and simmer for 10 minutes or until chicken is tender. Cool.
6) In a bowl, mix together the lettuce, celery, bean sprouts, sesame seeds almonds and the chicken.
7) Add seasoning and taste.
SERVING
8) Serve in a salad bowl, can garnish with little white and black sesame seed on top.
Chef
