Hearts Of Romaine with Chicken and Warm Asian Ginger Sauce
|Romaine lettuce head||1 Large|
|Boneless skinless chicken breast||6 Ounce, cut into thin strips|
|Ground black pepper||To Taste|
|Vegetable oil||1 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Sake/Sweet white wine||1⁄4 Cup (4 tbs)|
|Oyster sauce||1 Tablespoon|
|Seasoned rice vinegar||1 Tablespoon|
|Ginger||1 Teaspoon, chopped|
|Soy sauce||1 Teaspoon|
|Garlic||1⁄2 Teaspoon, chopped|
|Green onion||1 , thinly sliced|
|Toasted sesame seeds||1⁄2 Teaspoon|
DISCARD THE TOUGH outer leaves from the romaine and cut away the core.
Cut the romaine lengthwise into quarters, rinse, and dry well.
Chill until needed.
SEASON THE CHICKEN strips lightly with salt and pepper.
Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
Add the chicken strips and cook until well browned on all sides, 3 to 4 minutes.
Add the chicken stock, sake, oyster sauce, vinegar, ginger, soy sauce, and garlic.
Cook over medium heat until slightly thickened, about 5 minutes.
Taste for seasoning.
PLACE THE ROMAINE quarters on individual plates.
Spoon the chicken and sauce over and around the romaine.
Sprinkle the green onion and sesame seeds over the salad.