1 ¾ to 2 Cups Water
1 Tablespoon Dark Sesame Oi
8 ounces boneless, skinless
Chicken Breast Halves cooked & shredded
1 Cup Red Rice, Washed & Rinsed
1 tablespoon Sugar
3 Tablespoons Tahini
1 Tablespoon Minced Ginger
2 Cups Bean Sprouts
¼ Cup Soy sauce
2 Teaspoons Minced Garlic
1 Medium Cucumber, Peeled, Seeded & Sliced
1 Tablespoon Rice Vinegar
½ Teaspoon Salt
4 Scallions, Slivered
1 Tablespoon Hot Sesame Oil
½ Teaspoon Crushed Szechaun Peppercorns (optional)
¼ Cup Choppedd Peanuts (Can use Cashews)
In a 1-quart saucepan with a tight-fitting lid, bring the water
to a boil, and add the washed rice. Return to a boil, then
reduce the heat to a low simmer. Cover tightly, and cook for
25 minutes, or until the water is all absorbed. Take the pan
off the heat and let stand for 10 minutes. Let the rice cool to
room temperature.
In a measuring cup or small bowl, whisk the tahini, soy
sauce, rice vinegar, sesame oils, sugar, ginger, garlic, salt and
crushed Szechuan pepper (if using). Put the shredded chicken
in a small bowl and measure 2 tablespoons of the sesame
mixture over it. Toss to mix. Stir the remaining sesame
mixture into the chilled rice.
On a platter, spread the rice then top with the chicken,
sprouts, and cucumber slices. Scatter the scallions and
peanuts over it all and serve.
1 Tablespoon Dark Sesame Oi
8 ounces boneless, skinless
Chicken Breast Halves cooked & shredded
1 Cup Red Rice, Washed & Rinsed
1 tablespoon Sugar
3 Tablespoons Tahini
1 Tablespoon Minced Ginger
2 Cups Bean Sprouts
¼ Cup Soy sauce
2 Teaspoons Minced Garlic
1 Medium Cucumber, Peeled, Seeded & Sliced
1 Tablespoon Rice Vinegar
½ Teaspoon Salt
4 Scallions, Slivered
1 Tablespoon Hot Sesame Oil
½ Teaspoon Crushed Szechaun Peppercorns (optional)
¼ Cup Choppedd Peanuts (Can use Cashews)
In a 1-quart saucepan with a tight-fitting lid, bring the water
to a boil, and add the washed rice. Return to a boil, then
reduce the heat to a low simmer. Cover tightly, and cook for
25 minutes, or until the water is all absorbed. Take the pan
off the heat and let stand for 10 minutes. Let the rice cool to
room temperature.
In a measuring cup or small bowl, whisk the tahini, soy
sauce, rice vinegar, sesame oils, sugar, ginger, garlic, salt and
crushed Szechuan pepper (if using). Put the shredded chicken
in a small bowl and measure 2 tablespoons of the sesame
mixture over it. Toss to mix. Stir the remaining sesame
mixture into the chilled rice.
On a platter, spread the rice then top with the chicken,
sprouts, and cucumber slices. Scatter the scallions and
peanuts over it all and serve.
Szechuan Chicken & Red Rice Salad with Sesame Dressing
Robin Asbell, from her book The New Whole Grains Cookbook/Chronicle Books
Robin Asbell, from her book The New Whole Grains Cookbook/Chronicle Books
| Culinary Classes and Tours |
Bret's Table
| Copyright © 2007 - 2008 Bret’s Table |
I made a variation of this delicious salad for a potluck recently prepping all the ingredients the
evening prior but keeping each in their own containers. I used two different kinds of red rice;
one from Bhutan the other from Thailand, adding a diced red bell pepper and garnishing with
roasted cashews.
Just before serving, instead of mixing the remaining dressing with the rice, toss it with the
vegetables. On a large white platter, I composed the salad laying down a bed of rice, then the
vegetables, chicken, bean spouts and lastly the nuts.
Another salad that I enjoyed at the same lunch included dried cranberries. These incidentally
tasted fabulous with the Red Rice Salad. I'm not sure how far afield Robin would go, but I
wouldn't hesitate adding a few cranberries the next time I serve it and I'll definitely serve it again.
evening prior but keeping each in their own containers. I used two different kinds of red rice;
one from Bhutan the other from Thailand, adding a diced red bell pepper and garnishing with
roasted cashews.
Just before serving, instead of mixing the remaining dressing with the rice, toss it with the
vegetables. On a large white platter, I composed the salad laying down a bed of rice, then the
vegetables, chicken, bean spouts and lastly the nuts.
Another salad that I enjoyed at the same lunch included dried cranberries. These incidentally
tasted fabulous with the Red Rice Salad. I'm not sure how far afield Robin would go, but I
wouldn't hesitate adding a few cranberries the next time I serve it and I'll definitely serve it again.