Recipe Courtesy of Stephanie Yuen, Author “East Meets West”
3 slices ginger
1 chicken breast
1 tsp sesame oil
1 tsp light soy sauce
1/2 tsp oyster sauce
1 cup barbecued duck meat, julienned
1 Tbsp finely chopped pickled ginger
1 Tbsp hoisin sauce
1 Red Delicious apple, peeled, cored and julienned
1 cup julienned honeydew melon
1 cup julienned cantaloupe
1 Tbsp plain yogurt
1 tsp white sesame seeds
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In a small saucepan, bring 2 cups water and ginger slices to a boil on high heat. Add chicken breast and cook for 2 minutes. Reduce the heat to low, cover and poach for 20 to 30 minutes. (To test for doneness, poke a knife into the thickest part of the breast. If the juices run clear, the meat is cooked through.) Discard the cooking water.
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Transfer chicken to a strainer and place under cold running water for 2 to 3 minutes, or until chicken is cold to the touch. Turn off the water and allow chicken to drain for 10 minutes. Using a sharp knife, remove and discard chicken skin and bones. Julienne the chicken meat.
In a medium bowl, toss chicken with sesame oil, soy sauce and oyster sauce and allow to marinate for about 15 minutes. Stir in duck meat, pickled ginger and hoisin sauce. Add apple, honeydew and cantaloupe, then gently fold in yogurt. Transfer salad to a serving platter, sprinkle with sesame seeds and serve immediately.
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