[blindcooks] Re: Asian Style Chicken Salad Bowls
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Mon, 3 Feb 2014 18:20:23 -0800
The term, at least in North America, refers to the chemical in hot chilies that
makes them hot. The more capsicum there is in a pepper, the hotter it is. In
some countries, capsicum is another word for a chili pepper. Whether or not
it's a specific type of pepper, I'm not sure. Hopefully, Valerie will fill us
in. Jon
----- Original Message -----
From: Susan Tabor
To: blindcooks@xxxxxxxxxxxxx
Sent: Monday, February 03, 2014 5:02 PM
Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls
Hi, Valerie:
This salad looks wonderful. But what is a capsicum? Thanks!
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Monday, February 03, 2014 5:34 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Asian Style Chicken Salad Bowls
Hello everyone, Sugar's interesting recipe made me look for a recipe I had
filed for Asian Salad bowls, the recipes, Sugar's and this one, are a little
similar. I wonder whether the amount listed for sesame oil in the recipe Sugar
supplied may have meant to be listed as an oil like sunflower? I plan to make
Sugar's recipe, I'll try it with less sesame.
As I made this one below here for lunch yesterday, I'm submitting it to share
too.
It is sent how it came to me with some of my notes, not very orderly, but I'm
sure it can be followed.
Apologies Jon.
I changed one thing with the following recipe, I kept the sesame seeds from
the actual dressing mix and sprinkled them on the salad bowls last, along with
the cashews and coriander. It seems a lot of work with the longish list of
ingredients, but it isn't difficult really. I also served the salads with a
squeeze of lime juice, before serving. These salad bowls were made, this time
around, not with chicken, but with small diced grilled tuna pieces, the grilled
tuna was left from a bbq lunch, so recipe is adaptable. We all like these
bowls, nice intense Asian flavours, really fresh tasting. Hope someone has the
opportunity to try them sometime. Valerie
Asian Style Chicken Salad Bowls
List 1.
Dressing/Marinade
1/2 cup. sunflower oil
2 tablespoons. sesame seeds, toasted
1/4 cup. white rice wine vinegar
2 tablespoons. soy sauce
11/2 tablespoons. brown sugar
1 teaspoon. finely grated fresh ginger root
2 teaspoons. toasted sesame oil
3/4 teaspoon. made up mustard from a jar
1 teaspoon hottish chilli sauce, or two tsp of sweet chilli, choose and
adjust depending on heat preference
1/3 teaspoon ground black pepper
Salt, if required
List 2
2 cups. coarsely shredded cooked chicken
List 3
For lining the salad bowls.
Whole, well washed lettuce leaves
2 cups, finely shredded Chinese cabbage
List 4
Salad Vegetables:
1 cup. shredded carrots
4 oz. (1 c.) pea pods, blanched in boiling water for 10 seconds, refreshed in
cold and cut in half diagonally.
1/2 cup. sliced green onions
1 red capsicum, cut into fine strips
1/2 cup. cucumber, cut into thin sticks
List 5
Topping:
Toasted Peanuts or cashews
½ cup chopped coriander leaves
Squeeze of lime juice, if liked
In a jar with tight - fitting lid, combine all dressing ingredients; shake
well.
Into a large non - metal bowl, combine the well shaken dressing and chicken;
toss carefully to coat, cover and refrigerate 1 hour.
Combine in a bowl,
carrots, capsicum, pea pods, green onions and cucumber, add to chicken -
dressing mixture; toss gently. Line salad bowls with lettuce leaves. Place 1/2
cup shredded cabbage in each salad bowl; Remove chicken mixture from the
fridge, add salad ingredients and stir gently. Spoon into each bowl ¼ of
chicken salad mixture, divide mixture equally between the four bowls. Sprinkle
with toasted peanuts or cashews, sesame seeds and chopped coriander leaves. Add
a squeeze of lime juice, if desired. Makes 4 servings.
Notes: To toast sesame seeds, spread in skillet. Stir over medium - high heat
for 1 to 2 minutes or until light golden brown.
Other related posts:
