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- Newsgroups: rec.food.cooking
- Path: sparky!uunet!van-bc!sqwest!marcy
- From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
- Subject: Re: Signature salads
- Message-ID: <1993Jan22.194312.2008@sqwest.wimsey.bc.ca>
- Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
- References: <1993Jan20.122945.1@us.oracle.com>
- Date: Fri, 22 Jan 1993 19:43:12 GMT
- Lines: 42
-
- Marcy's Salad
- -------------
-
- shredded iceberg and butter lettuce
- warm poached chicken (see below)
- blanched new peas
- scallion greens
- pieces of orange
- puffed mai-fun (see below)
- dressing (see below)
-
- Toss it all together and eat.
-
- Warm poached chicken: Place 2 cups of chicken stock in a pan with some sesame
- oil, rice vinegar, lemon pepper and ginger. Bring to a
- boil. Remove the pan from the heat and add whole boned,
- skinless chicken breasts. Cover and let sit ten minutes.
- Check the meat for doneness and remove to a baord. Let
- the meat rest for 10 minutes. Then tear it into strips.
-
- Puffed Mai-fun: Heat 1" peanut oil in a frying pan. Toss in a handful of
- mai-fun (rice stick). It will puff up. Press is down into the
- oil to make sure it all puffs up. Remove just when the first
- little bit of brown appears. Drain thoroughly.
-
- Dressing: 2 Tbsp homemade mayonnaise, 1/4 tsp sesame oil, 1 tsp soy sauce,
- 2 tsp rice vinegar, 1 tsp honey, 2 tsp rice wine, lemon pepper to
- taste. If this is too thick, thin it with more wine. It should be
- quite runny.
-
-
- I never thought of myself as having a signature salad until I revisited
- the town where I used to live. During a week there, three different
- people asked me to make "your wonderful chicken salad". This is a main
- dish salad, by the way.
-
-
- --
-
- Marcy Thompson
- SoftQuad (West)
- marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
-