Steamed Chicken With Scallion Ginger Dressing And Rice Salad Recipes

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE

Chicken and Rice With Scallion-Ginger Sauce image

Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)

Provided by Sue Li

Categories dinner, weeknight, grains and rice, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups sushi rice (or other short-grain white rice)
2 cups chicken broth
1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and pepper
1/4 cup vegetable oil
6 scallions, trimmed and thinly sliced
2 tablespoons unseasoned rice vinegar
1 jalapeño, halved, seeded, then thinly sliced
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
1/2 teaspoon granulated sugar

Steps:

Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

SAKE-STEAMED CHICKEN WITH GINGER AND SCALLIONS

Sake-Steamed Chicken With Ginger and Scallions image

"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 3 1/2 pound chicken, rinsed and patted dry
1 1/2 cups dry sake
Kosher salt
2 tablespoons soy sauce
2 tablespoons orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons mirin or sweet sherry
1 tablespoon chopped ginger root
1 large garlic clove, minced
3 thinly sliced scallions
2 tablespoons sesame seeds, preferably black

Steps:

Place a steamer basket in the bottom of a large stockpot. Pour in equal amounts of sake and water, enough to reach the bottom of the steamer basket. Bring to a boil.
Generously salt the chicken inside and out; set breast side up in the steamer basket. Reduce the heat to low and cover. Steam the chicken until the juices run clear when pierced with a knife, about 1 to 1 1/2 hours. Turn off the heat and allow to cool for about 20 minutes.
To prepare the sauce, in a small bowl whisk together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger and garlic.
Remove the chicken from the pot and place on a large cutting board; carve and set pieces on a platter. Spoon some of the sauce over the meat and sprinkle with scallions and sesame seeds. Serve extra sauce on the side for dipping.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 43 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 1220 milligrams, Sugar 1 gram, TransFat 0 grams

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

Chinese Chicken Salad with Sesame Ginger Dressing image

"Here's a main dish that's a refreshing change of pace for dinner," writes Linda LaPresle from Glendora, California. "Chock-full of veggies, it's a treat for the two of us," she says, "and so easy to multiply for drop-in guests." TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups shredded napa cabbage
3/4 cup canned bean sprouts, rinsed and drained
3/4 cup frozen peas
3/4 cup chopped cucumber
3/4 cup shredded cooked chicken breast
1/3 cup sliced water chestnuts
1 green onion, thinly sliced
1 tablespoon chopped peanuts
3 tablespoons reduced-sodium soy sauce
2 teaspoons sherry or unsweetened apple juice
2 teaspoons sesame oil
3/4 teaspoon ground ginger

Steps:

In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 248 calories, Fat 9g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1030mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE

Grilled Chicken Thighs with Ginger Scallion Sauce image

Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.

Provided by Valerie Bertinelli

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 cup chopped scallions (from 1 to 2 bunches)
1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 clove garlic, grated
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sambal oelek
5 to 6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper

Steps:

To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
Serve the chicken with the remaining ginger scallion sauce.

ROTISSERIE CHICKEN SALAD WITH CHARRED SCALLION DRESSING

Rotisserie Chicken Salad with Charred Scallion Dressing image

A hearty, healthy meal that's halfway done before you even start cooking.

Provided by Adam Rapoport

Categories Bon Appétit Salad Dinner Chicken Green Onion/Scallion Lemon Juice Radish Avocado Quick & Easy Lettuce

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 ounce country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoons Dijon mustard
1 tablespoons mayonnaise, preferably Hellmann's (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado, sliced, divided

Steps:

Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8-12 minutes; let croutons cool.
Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce image

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) roasting chickens
1 tablespoon kosher salt
1 pinch sugar
1/2 teaspoon salt
2 teaspoons light soy sauce
2 tablespoons gingerroot, peeled & finely chopped
2 garlic cloves, chopped
4 tablespoons scallions, finely chopped
2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

Rinse the chicken in cold, running water, and blot dry completely with paper towels.
Rub the salt all over the skin of the chicken and inside the cavity.
Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
Set up your steamer, or place a rack inside a wok or other deep pan.
Fill with about 2 inches of hot water.
Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
Remove the platter of cooked chicken and pour off all of the liquid.
In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
In a small pan, combine the oils and heat until they smoke.
Pour the hot oils over the ginger-scallion mixture.
Chop the chicken into serving sized pieces and serve with dipping sauce.

Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4