THAI CHICKEN SALAD WITH SESAME SEED

Ingredients :

3 lb, 5oz (1 ½ k) chicken fillet, skinless

4 teaspoons sesame oil

2 tablespoons cider vinegar

4 teaspoons soy sauce

1/2 tablespoon fresh ginger, peeled and grated

4 garlic cloves, crushed

¼ cup flour

Salt

Pepper

1 egg, slightly beaten

¼ cup toasted sesame seed

Oil, for frying

4 carrots cut into small sticks

1 1/2 cup sugar

Lettuce

Fresh coriander, minced (for decoration)

Sauce:

2 garlic cloves, finely chopped

1 tablespoon ginger, peeled and grated

3 tablespoons soy sauce

3 ½ tablespoons sesame oil

Preparation:

Mix together in a bowl, sesame oil, vinegar, soy sauce, ginger and garlic. Set aside. Reserve 2 chicken fillets and cut the rest of chicken into large dices. Combine diced meat with the sesame oil mixture, cover and marinate for 2 hours.

Cook carrots in saucepan with enough water to cover. Once cooked, eliminate liquid. Add sugar. Bring to a boil, lower heat and simmer until carrots are glazed (about 50 minutes approx.). Let cool.

Cut reserved chicken fillets in strips. Coat them with flour seasoned with salt and pepper. Dip them in egg and then roll them in sesame seeds to coat thoroughly. Fry chicken until golden. Set aside over paper towel.

Remove diced chicken from the marinade. Spoon the oil from the top of the marinade and fry there chicken until cooked and golden.

Sauce:
Put all sauce ingredients in a blender and blend until smooth. Set aside.

To serve:

Rinse lettuce and toss with diced chicken and sauce. Place in a serving dish or individual dishes.

Top with carrot and chicken strips. Sprinkle with coriander.

6 servings

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