Ginger Scallion Chicken With Oriental Salad Recipe
Ingredients
| 6 quarter-size slices fresh ginger, unpeeled | ||
| Garlic | 4 Clove (5gm) | |
| Scallions | 3 | |
| 4 tablespoons Oriental sesame oil | ||
| Salt | 1 1/4 Teaspoon | |
| Black pepper | 3/4 Teaspoon | |
| 4 chicken breast halves, with skin (about 2 pounds total) | ||
| Carrots | 2 Medium | |
| Snow peas | 1/4 pound | |
| Bean sprouts | 2 Cup (16 tbs) | |
| Cilantro | 3 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Lemon zest | 1 Teaspoon, grated | |
| Red pepper flakes | 1/4 Teaspoon | |
| Pinch of sugar | ||
| Sesame seeds | 1 Tablespoon | |
Directions
1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, mince the ginger, garlic and scallions.
3 Transfer the ginger-scallion mixture to a small bowl and add 2 tablespoons of the sesame oil, 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside 1 teaspoon of the mixture.
4 Use the remainder of the mixture to coat the chicken: Smear one-third of the mixture under the skin and one-third of it on the skin. Place the chicken skin-side down on the broiler pan and rub the remaining ginger-scallion mixture on the bone side. Broil the chicken
4 inches from the heat for 9 minutes. Turn the chicken over and broil for 9 minutes, or until cooked through.
5 Meanwhile, in the same processor work bowl, coarsely chop the carrots. By hand, cut the snow peas into thin strips. In a medium bowl, combine the carrots, snow peas and bean sprouts.
6 In a small bowl, combine the reserved 1 teaspoon ginger-scallion mixture with the cilantro (if using), lemon juice, lemon zest (if using), red pepper flakes, sugar and remaining 2 tablespoons sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7 Pour the dressing over the salad and toss to combine.
2 In a food processor, mince the ginger, garlic and scallions.
3 Transfer the ginger-scallion mixture to a small bowl and add 2 tablespoons of the sesame oil, 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside 1 teaspoon of the mixture.
4 Use the remainder of the mixture to coat the chicken: Smear one-third of the mixture under the skin and one-third of it on the skin. Place the chicken skin-side down on the broiler pan and rub the remaining ginger-scallion mixture on the bone side. Broil the chicken
4 inches from the heat for 9 minutes. Turn the chicken over and broil for 9 minutes, or until cooked through.
5 Meanwhile, in the same processor work bowl, coarsely chop the carrots. By hand, cut the snow peas into thin strips. In a medium bowl, combine the carrots, snow peas and bean sprouts.
6 In a small bowl, combine the reserved 1 teaspoon ginger-scallion mixture with the cilantro (if using), lemon juice, lemon zest (if using), red pepper flakes, sugar and remaining 2 tablespoons sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7 Pour the dressing over the salad and toss to combine.
Chef
