GIVE YOUR wok a workout in between stir-fries. Use it for tossing a wilted salad in hot dressing or, with a steamer basket inside, for steaming chicken for salads and other dishes.
The best woks for steaming are 14 inches in diameter and made of stainless steel or cast aluminium, or have a non-stick coating. Avoid steaming in a carbon steel wok unless you're willing to use it just for steaming and have a second well-seasoned carbon wok for stir-frying.
To steam chicken breasts, use a heat-resistant plate that fits comfortably in the bottom of a covered bamboo steaming basket. Support the plate by setting it on metal canning rings or one or two tuna fish cans with the ends removed. Place the wok over medium-high heat and pour boiling water into it. Set the steaming basket in the wok, checking to be sure that the water level is at least 1 inch below the bottom of the basket. Put the cover on the steaming basket and the lid on the wok. Steam until the chicken breasts are tender and register 170 degrees.
SUCCESS TIP
Use extreme caution when steaming foods. To prevent steam burns, lift the lid of the wok or other cooking utensil carefully, keeping your face well away from the steam. Protect arms and hands with long oven mitts.
Use your wok to flavour-steam the chicken with green onions and ginger, reserving any juices left on the steaming plate to use in the sesame butter dressing. To bruise the onions and ginger, lightly smash them with the flat size of a cleaver or knife.
Bon Bon Chicken Salad
2 whole chicken breasts
2 green onions, bruised
1 piece (1 inch) fresh ginger, bruised
2 tsp. Asian sesame oil
3 qt. water
2 ounces bean thread noodles, soaked in warm water 2 minutes, then drained
1 English cucumber, peeled, cut in 1 1/2-inch-long julienne strips
Sesame Dressing (recipe below)
1 tbsp. sesame seed, preferably black, toasted, for garnish
METHOD
1. Place chicken, green onions and ginger in a heat-resistant bowl. Cover and steam over medium-high heat until done (about 30 minutes). Let cool. Remove chicken, reserving juices for dressing. Tear meat into match stick shreds, discarding skin and bones. In a medium bowl, toss chicken with sesame oil; refrigerate.
2. In a 4-quart saucepan over high heat, bring the water to a boil. Add bean thread noodles, reduce heat to medium, and simmer until noodles are plump (5 minutes) Pour into a colander, rinse with cold water and drain. Cut into 2-inch lengths, place in a medium bowl, cover with cold water, and refrigerate until chilled (about 1 hour). Drain well.
3. On a serving platter, arrange drained bean thread noodles. Layer with cucumber, then reserved chicken. Top with Sesame Dressing and garnish with sesame seed. Serve chilled.
Serves 8 as a first course salad or 4 as an entree.
Sesame Dressing
3 tbsp. roasted sesame butter (tahini)
1 tsp. finely minced fresh ginger
2 cloves garlic, finely minced
1 tbsp. peanut oil
3 tbsp. soy sauce
2 tbsp. wine vinegar
1 tbsp. sugar
1 tsp. Asian sesame oil
1 tsp. Asian hot Chile oil, or to taste
3 tbsp. reserved chicken juices or water, or as needed
METHOD
1. Place sesame butter in heat-resistant bowl; place ginger and garlic on top.
2. In a small saucepan over high heat, heat peanut oil until almost smoking; pour over sesame butter and stir thoroughly.
3. Add soy sauce, vinegar, sugar, sesame oil and hot Chile oil; mix well.
4. Add chicken juices until mixture is consistency of thin cream. Chill. Before serving, check consistency of dressing. If too thick add more chicken juices to thin. Adjust seasoning if necessary.
Makes about 1 cup.
Universal Press Syndicate
A sesame dressing with garlic and ginger warms up a cool salad of chicken breast and cucumber over bean thread noodles.
