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Sam Choy - Featured Recipes For 1999 -
November 13, 1999
6 oz Lychee
1 T Dijon Mustard
1/2 c Olive Oil
2 T Rice Wine Vinegar
3 T Sugar
Salt & Pepper
Juice from 1/2 Orange
3 qt Water
1 T Garlic Cloves
1 Finger of Ginger
1/2 Bunch Chinese Parsley
1/2 Round Onion, chopped
2 Bay Leaves
2 T Black Peppercorns
Salt & Pepper, to taste
3 pcs Chicken Breast
1 Head Romaine Lettuce
Optional: Ginger pesto
Heat a saucepan or pot with water, garlic, ginger, parsley, onion, bay leaves and peppercorn. Season with salt and pepper. Bring to a boil. Drop in chicken and let cook for 25 to 30 minutes. Remove chicken from pot when cooked and set aside. Lay lettuce on a plate or salad bowl.
Prepare vinaigrette by adding lychee, mustard, olive oil, vinegar, sugar, dash of salt and pepper in a blender and blend until beige-colored and with a smooth consistency. Add more olive oil if mix is too thick. Blend in orange juice. Next, slice chicken breast and coat with ginger pesto if chosen to. Top lettuce with vinaigrette dressing from blender and sliced chicken. Serve.
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