Chicken and Asparagus in Ginger Dressing
INGREDIENTS
- 1 pound chicken breast, skinned and boned
- 1 ½ pounds asparagus trimmed and cut into 1-inch pieces
- 2 teaspoons minced fresh ginger
- 4 teaspoons minced garlic
- 4 tablespoons sesame paste (tahini) or 2 ounces sesame seeds, toasted
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 1 ½ tablespoons sesame oil
- 2 teaspoons hot (chili) sesame oil (optional)
- 2 tablespoons each rice vinegar and white wine
- 16 ounces angel hair pasta or other very thin fresh pasta
- 2 scallions, sliced
- 4 tablespoons chopped fresh coriander (cilantro), optional
- 8-12 cherry tomatoes for garnish
Bring 6 quarts of water to a boil in a covered pot. Poach the chicken in water until done, about 15 minutes. Cool, drain and shred.
Make sauce: In a serving bowl, combine the ginger with garlic, sesame paste, soy sauce, sugar, sesame oils, rice vinegar and wine. Mix thoroughly. Add scallions.
Add asparagus to boiling water 3 minutes before it is time to add noodles. Add noodles to asparagus in boiling water and cook 30 seconds to 1 minute.
Drain noodles and asparagus and add with chicken to sauce. Mix to incorporate sauce thoroughly with other ingredients. Add sesame seeds if used. Decorate with coriander and serve with tomatoes.
Makes 4-6 servings.