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Healthy Eating, Mains

Steamed chicken salad with sesame sauce

Steamed chicken salad with sesame sauce
Los Angeles Times

If miso soup and sushi are all that come to mind when you think of Japanese cuisine, it's time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife). But learning the fundamentals ... Read more

Total time: 20 minutes | Serves 2 to 4
  • 3 to 4 green onions
  • 2 small cucumbers
  • Salt and pepper
  • 10 ounces boneless chicken thighs with skin
  • 1 teaspoon sesame oil
  • 1 tablespoon sake
  • Small piece of ginger, crushed
  • 2 tablespoons liquid from the juices of the cooked chicken
  • 2 tablespoons sesame paste
  • 1 tablespoon soy sauce
  • 1 tablespoon superfine sugar
  • 3/4 tablespoon rice vinegar
  • 3/4 teaspoon to ban jan (chile paste)
  • 1 tablespoon roughly ground sesame seeds
  • 1 tablespoon finely shredded green onions
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic

Step 1Finely slice the green onions diagonally, reserving the green part for use during cooking the chicken.

Step 2On a cutting board, sprinkle the cucumbers with one-fourth teaspoon salt, rubbing it into the flesh, then rinse. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break them apart with your hands, to make uneven pieces.

Step 3Pierce the chicken pieces with a skewer or toothpick, and place in a large microwave-safe bowl. Add one-fourth teaspoon salt, one-eighth teaspoon pepper, the oil and sake and then place the green part of the onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.

Step 4Shred the chicken with your hands and place it in a serving dish.

Step 5For the sesame sauce: In a small bowl, mix the juices from the chicken, the sesame paste, soy sauce, superfine sugar, vinegar, chile paste, sesame seeds, green onions, ginger and garlic. Pour enough to coat the chicken, then drizzle over the cucumber.

Note: Adapted from "Harumi's Japanese Cooking" by Harumi Kurihara. Chile paste and sesame paste are available at Japanese markets. Tahini or natural peanut butter can be substituted for the sesame paste.


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