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Poached Ginger Chicken Salad with Citrus Orange Vinaigrette

Vinaigrette:
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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Vegetable Tofu Stack With 5 Star Soy Jus;

Marinade:
2 T Olive Oil
3 T Garlic, roasted whole
1 T Balsamic Vinegar

1/2 c Kikkoman Soy Sauce
1/2 c White Wine
1 T Garlic
1 T Sugar
1 Portabello Mushroom
2 oz Fresh Spinach
1/2 lb Yellow Squash, sliced
1/4 lb Zucchini, sliced
1/2 Fresh Tomato, sliced
1 ea 5-Star Spice
1 blk Tofu, sliced

Prepare marinade by stirring together olive oil, garlic and vinegar in a bowl. Marinade the listed vegetables such as mushroom, spinach, squash, zucchini and tomato. Set aside.

Next, make 5-star soy jus by heating up a saucepan and add soy sauce, white wine, garlic, sugar and stir. Remove veggies from marinade and heat in the pan with the soy jus. Throw in 5-star spice and let simmer for a while. When cooked, turn off heat and remove vegetables from pan and set aside leaving the soy jus in the pan. To make a tighter stack, use a large cylinder ring mold or pvc pipe about 4-5 inches tall to layer veggies in and place in the middle of a plate vertically. Next, place tofu at the bottom of the ring for the first layer, and layer individual vegetable slices and tofu one by one, pressing down on each layer. Once stacked to about 4 to 5 inches high in the mold, top with a tofu layer and spinach. Remove cylinder ring by pressing down onto the filling while lifting up the ring. Pour soy jus from pan on top of stack and let drizzle on the plate.