Ingredients:
1 cup soy sauce
½ cup old brown sherry
1 cup water
¼ cup chopped ginger
1 clove garlic - crushed
¼ tsp Chinese 5 spice powder
2 Tbs orange rind
1/3 cup brown sugar
4 x 100gms chicken breasts – filleted
½ pkt fine green beans
¼ pkt mange tout
½ pkt bean sprouts
½ pkt coriander
1/3 pkt mint leaves – optional
2 Tbs sesame seeds
Method:
- Place the soy, sherry, water, ginger, garlic, five-spice powder, orange rind and sugar in a large saucepan over low heat and simmer until the sugar is dissolved.
- Bring to the boil for 2 minutes.
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Add the chicken to the soy mixture and simmer for 10 minutes on low heat until cooked through. May take a little longer.
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Remove the chicken and slice.
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Bring the sauce back up to the boil and boil for 10 minutes or until syrupy. – I added a little more sugar at this point.
-
Blanch the beans and mange tout for two minutes each and refresh in cold water.
- Place the beans and mange tout on the plate, top with the bean sprouts, coriander, mint and chicken and spoon the soy dressing over the salad.
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Sprinkle with sesame seeds.
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The dressing can be served warm or at room temperature.
Serves 4
