Thursday, 16 May 2013

Oriental Chicken and Celery Salad served with Sesame Ginger Oil



Another month has passed from my last post.  It took me more than a week to get this post up.   This is due my new role and additional responsibilities in my working life.  This month is the second month for this new challenge of my career.......hope everything will be getting smoother soon, and I should able to get back to my normal blogging momentum.  

Time flies.......and I just noticed I had been in blogging world for more than 365 days.   Is time to celebrate my 1st Anniversary of this blog - My Trials in the Kitchen.  I feel so bad that I unable to cook something special for this special occasion, instead, I wish to share an Oriental style of salad recipe.  The special of this salad is the dressing.  Instead, the common mayonnaise dressing, I have used the sesame ginger oil.  These has enhance this salad with the natural nutty flavor from the sesame oil.  And of course this is also an easy to make recipe.  Let's find out how easy it is...


INGREDIENTS

1/2 chicken, boiled and shredded
2 sprig of celery, cut thinly
500 ml chicken stock

Sesame Ginger Oil dressing:
5 tbsp sesame oil
50 gm ginger, sliced thinly
100 gm shallots, peeled and sliced thinly

Chicken stock:
800 ml water
Use the above-mentioned 1/2 chicken
2-3 onions, halved
1 tsp salt
1 tsp sugar

Garnish:
30 gm sesame seed, baked or tossed


DIRECTIONS

1.     To make chicken stock, bring a pot of water to boil.  Once boiled, add in the cleaned
        chicken, onions, salt & sugar.  Let it simmer for about half an hour.

2.     While waiting for the chicken and the stock ready.  Prepare other ingredients.  Wash
        and cut celery and arrange it in a salad bowl.



3.     Heat-up sesame oil in a wok or skillet.  Add in sliced ginger and shallots to deep-fry until
        brownish.
4.     Discard the ginger and shallots and retain the oil.
5.     Remove the chicken and let cold and shred the meat.  Add the shredded chicken on top
        of the celery.

6.     Discard the residue in the chicken stock.
7.     Scoop up the hot chicken stock and pour over the chicken and celery.  Scoop 5 to 6
        times.
8.     Drain and drizzle the sesame ginger oil to serve, mix well, garnish with the tossed
         sesame seeds and serve.

4 comments:

  1. This is a lovely and easy salad, and I have everything in my pantry! Congrats on your blogging year Faye!

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  2. Thank you very much Paula!

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  3. Oh I love that sesame ginger oil dressing

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    Replies
    1. Thank you Laura, it's taste great!

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