Cold sesame chicken

September 06, 2006

Serves 4
VINAIGRETTE

1/4 cup light soy sauce1 tablespoon lemon juice1 tablespoon rice vinegar2 teaspoons sugar1 teaspoon whole peppercorns1. In a microwave-safe bowl, combine the soy sauce, lemon juice, vinegar, sugar, and peppercorns.

2. Mix well. Heat in microwave for 1 minute on high; set aside.

CHICKEN

4 cups water4 slices of fresh ginger, sliced 1/4-inch thick1 medium onion, sliced3 small skinless, boneless chicken breasts (generous 1 pound) 1 English cucumber, halved lengthwise and seeded2 large tomatoes, each cut into eight wedges, or 1 box cherry tomatoes, halved or sliced6 scallions, finely chopped 1/4 cup dark sesame oil Salt and pepper, to taste1. In a medium saucepan, combine the water, ginger, and onion. Bring to a boil. Add the chicken breasts and turn down the heat. Simmer the chicken, skimming the liquid several times, for 15 minutes.

2. Turn off the heat and let chicken sit for 10 minutes. When cool, place chicken and cooking liquid in a bowl and refrigerate for 1 hour or until chilled.

3. Cut each lengthwise piece of cucumber in half crosswise to make 4 strips. Cut these strips into 2-inch chunks. Place a chunk of cucumber under the wide , flat end of a chef's knife. With your fist, hit the top of the blade once, and crush the cucumber. Repeat with remaining pieces.

4. On a large serving platter, make a layer of cucumbers. Remove the cold chicken from the stock. Slice the meat on a diagonal and set it on the cucumbers. Garnish the chicken with the tomatoes and top with scallions.

5. In a small saucepan, heat the sesame oil on a low flame for about 1 minute or until bubbles appear at the edges. Turn off the heat and pour the oil evenly over the chicken. Add salt and pepper to taste.

6. Strain the soy vinaigrette and sprinkle it over the chicken and vegetables. Adapted from Shoko Oishi