WOW!! POACHED ASIAN CHICKEN ENJOY DAN:

                          ASIAN POACHED CHICKEN SALAD by CHEF DAN:

Serves 4

BROTH FOR POACHING:

1/2-cup chicken broth

3 tablespoon soy sauce

3 tablespoon rice wine vinegar

5 tablespoons mirin

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 onion, halved and sliced

2 bay leaves

2 teaspoons sugar

1-1/2-teaspoon Chile-garlic sauce

 

SALAD:

2 tablespoon flax seeds

2 heads Napa cabbage

2 celery ribs, sliced

3 carrots, grated

5 radishes, sliced

1 (8 OZ) can sliced water chestnuts, drained

 

DIRECTIONS FOR POACHING CHICKEN:

1.    4 chicken breasts, boneless and skinless.

2.     In a large high-sided skillet with a tight fitting lid place add all the poaching ingredients, bring up to a boil.

3.    Once boiling, add the chicken.

4.    Shake the pan to nestle everything into the stock.

5.    Reduce heat and simmer for 18-20 minutes.

6.    Remove chicken from the poaching liquid and let cool.

 

DRESSING FOR THE SALAD:

1.    3 tablespoons hoisin sauce

2.    2 tablespoons peanut butter

3.    2 teaspoons brown sugar

4.    1 teaspoon fresh ginger, minced

5.    3 tablespoon rice wine vinegar

6.    1 tablespoon sesame oil

 

1.    In a salad bowl place all salad ingredients together and combine.

2.    Pour dressing over the salad and stir to combine.

3.    Slice cooled chicken in thin slices and add to salad.

ENJOY DAN:                      BON-APPETITE!!