Sesame Chicken Salad
|Sesame seeds||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|White wine vinegar||1 1⁄2 Tablespoon|
|Garlic||3 Clove (15 gm), minced or pressed|
|Finely minced fresh ginger||2 Teaspoon|
|Edible pod peas/1 package of 6 ounce frozen chinese pea pods, thawed||1⁄2 Pound, ends and strings removed|
|Bean sprouts||1⁄2 Pound|
|Shredded cooked chicken||3 1⁄2 Cup (56 tbs) (Cold)|
In a small frying pan over medium heat, toast sesame seeds, stirring often, until golden (about 5 minutes); let cool, then place in a large bowl.
Add oil, lemon juice, soy, vinegar, garlic, and ginger; set aside.
Drop fresh peas and bean sprouts into a 5 to 6-quart kettle half filled with boiling water. (If using thawed frozen pea pods, just drain them; no need to cook.)
Cook until water resumes a full rolling boil; drain, rinse well with cold water, and drain again.
Add vegetables and chicken to sesame mixture; stir gently.