Spicy Chicken Cucumber And Agar Salad
|Agar strips||30 Gram|
|Chinese sesame oil||1 Tablespoon|
|Water||4 Cup (64 tbs)|
|Fresh ginger slices||2|
|Rice wine/Dry sherry||1 Tablespoon|
|Whole chicken breasts||2|
|Peanut oil||1 Tablespoon|
|Light soy sauce||1⁄4 Cup (4 tbs)|
|Rice vinegar/White wine vinegar||3 Tablespoon|
|Chinese sesame oil||2 Tablespoon|
|Cucumber||1 Large, thinly peeled and cut into ribbons with a potato peeler, discard seeds (Large Sized)|
AGAR: Cover agar strips with warm water and soak for 2 hours. Drain the strips on paper towels.
CHICKEN: Put water, ginger and wine into a saucepan, bring to the boil and add chicken. Cover and poach gently for 10 minutes then turn heat off and allow chicken to cool in the broth. Lift chicken out, remove skin and bones and cut meat into fine strips.
OMELETS: Beat eggs, water and salt together. Heat a small frying pan with just enough peanut oil to film the bottom. When pan is hot, turn heat low and pour in enough egg mixture to cover the bottom thinly. Cook until egg is just set (this will take only moments), turn omelet with a spatula and cook other side briefly, then turn omelet out on to a plate. Omelet should be pale. Repeat with remaining egg mixture. When omelets are cool, stack them, roll up and cut into fine strips.
SAUCE: Mix all ingredients for sauce together.
ASSEMBLING THE SALAD: Choose a large platter or shallow serving dish. Put in agar, drizzle with 1 tablespoon Chinese sesame oil and toss together. Arrange cucumber in a layer on top of agar. Arrange shredded omelet in a border round the edge and mound the chicken on top of the cucumber. Pour sauce over the salad and serve immediately. Serves 6-8 as a main course.