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Home > Ethnic Food > Shoko's Summer Sesame Chicken Salad


SHOKO'S SUMMER SESAME CHICKEN SALAD



CHEF

DEBRA SAMUELS

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COOKBOOK

MY JAPANESE TABLE: A LIFETIME OF COOKING WITH FRIENDS AND FAMILY

Published by Tuttle Publishing

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Shokos Summer Sesame Chicken Salad
This image courtesy of Heath Robbins

Editor's Note: When you think of summertime recipes, a chicken salad that can be
served poolside or at the picnic table is probably near the top of your list. If
you'd like to shake things up a bit this summer, then you'll want to make this
recipe for Shoko's Summer Sesame Chicken Salad. This creative twist on the
typical chicken salad recipe is one that your family and friends will love!

One summer day in Tokyo, deep in August, we were invited to the home of our
Japanese “brother,” Shingo Oishi, his wife, Shoko, and their sons, Banri and
Moro. It was only a ten-minute walk from the train station, but by the time we
had arrived we had wilted from the heat. We greedily drank down ice-cold glasses
of roasted barley tea, and Shoko had almost completed making a gorgeous cold
chicken dish. The sliced, ginger-scented chicken lay on a bed of lightly crushed
chunks of cucumbers, surrounded by skinned tomato wedges and topped with a
heaping mound of chopped green onions (scallions).

Shoko had saved the drama of dressing preparation for last. She filled a soup
ladle with dark sesame oil and held it just above a low flame. When the oil
began to bubble, she withdrew the ladle and poured it directly over the chicken.
The crags in the smashed cukes held the dressing. Sizzling hot oil met cold
chicken and green onions (scallions). Wow! What an appetite trigger! I like to
shred the poached chicken breasts and serve the whole dish on top of a bed of
shredded lettuce along with the tomatoes and cucumbers. 

Serves4

Preparation Time30 min

Cooking Time30 min

CostInexpensive

Occasional Fresco, Casual Dinner Party, Family Get Together

Recipe CourseMain Course

MealDinner, Lunch

Type of DishMain Course Salad, Salad

INGREDIENTS

 * Salad Ingredients
 * 4 cups (1 liter) water
 * 4 slices of ginger, ¼ in (6 mm) thick
 * 1 medium onion, sliced
 * 3 boneless chicken breasts (1 lb/500g)
 * 4-5 mini cucumbers or 1 English cucumber, unpeeled (or 1 Kirby cucumber,
   peeled and deseeded)
 * 2 large tomatoes, cut into eighths
 * 6 green onions (scallions), finely chopped
 * ¼ cup (65 ml) sesame oil
 * Salt and fresh ground pepper, to taste
 *  
 * Vinaigrette Ingredients
 * ¼ cup (65 ml) light soy sauce
 * 1 tablespoon lemon juice
 * 1 tablespoon rice vinegar
 * 2 teaspoons sugar
 * 1 teaspoon whole peppercorns, lightly crushed

INSTRUCTIONS

  

 1. To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, and
    peppercorns in a microwave-safe bowl. Heat for one minute and set aside.

 2. Bring the water, ginger, and onion to a boil in a medium sized saucepan over
    medium heat. Lower the heat to a simmer and add the chicken breasts. Cook
    for 15 minutes.  

 3. Turn off the heat and let chicken sit in the hot liquid for 10 minutes.
    Remove the chicken from the stock, and when it is cool enough to handle,
    shred the chicken with your hands. Place the chicken back into the stock in
    a bowl and refrigerate until you are ready to use.

 4. Lightly scrape the skin of the mini or English cucumbers with a paring
    knife. 

 5. If using mini cucumbers cut them into 1½ inch (3.75 cm) chunks. If you are
    using an English or Kirby cucumber cut them in half lengthwise, and then
    into 1½ inch (3.75 cm) chunks.

 6. Place a chunk of cucumber under the broad part of a kitchen knife. With your
    fist, hit the top of the blade once, and lightly crush the cucumber. Repeat
    with the remaining pieces. 

 7. Arrange a layer of the crushed cucumbers around a large serving platter.
    Remove the cold chicken from the stock and place it down the center of the
    platter. Surround the chicken with the tomato wedges and top it with green
    onions.

 8. In a stainless steel ladle or small pot, heat the sesame oil over a low
    flame until bubbles appear, approximately one minute. Turn off the heat and
    pour the oil evenly over the green onions and chicken. Strain the
    Vinaigrette and drizzle it over the chicken and vegetables. Add salt and
    pepper to taste.

Read NextGrilled Eggplant Salad with Crabmeat (Ca Tim Nuong)

Copyright 2016 Debra Samuels

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RECIPE OF THE DAY

GRILLED CHICKEN PESTO TOPPED WITH MARINATED TOMATOES

This Grilled Chicken Pesto Topped with Marinated Tomatoes is an easy Italian
recipe that's perfect for a weeknight dinner. Homemade… See more






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