Written by Sam Choy
Posted in
Sam Choy - Featured Recipes For 1997 -
January 25, 1997
Serves 4 6 boneless, skinless chicken breast halves 2 cups water 2 cloves garlic, minced 12 cup chopped cilantro 1 inch piece ginger, crushed 12 tsp salt In a medium pot, add water, cilantro, ginger, garlic, and salt. Bring to a boil and poach chicken by reducing heat and simmering for 6 to 7 minutes, or until chicken is tender. Remove chicken from water; chill. Cut into 1 inch strips and toss with Cold Ginger Pesto (recipe below). Great served as a salad with assorted mixed greens or just eating it with hot steamed rice.
Cold Ginger Pesto 1/2 cup light salad oil 1/2 tsp salt 1/4 cup minced green onions 1/4 cup minced ginger 2 Tbs minced shallots 1/4 cup lightly packed cilantro, minced 1/8 tsp white pepper 1/2 cup finely chopped macadamia nuts In a small saucepan heat oil; add salt and cook for 2 to 3 minutes. Cool. Stir in ginger, green onions, cilantro, shallots, white pepper and macadamia nuts. Makes 1 cup.
