Steamed Ginger Chicken with Sizzling Sesame Oil and Crispy Mango Broccoli Slaw Recipe

About: Executive Chef Michael Goodman offers this flavorful dish at the Verandah in the Four Seasons Hotel. It an easy and festive dish to prepare for any occasion. Instead of cider vinegar use rice vinegar and some Sriracha to spice up this slaw. Shrimp could also be a substitute for the meat involved. If you're looking for a vegetarian option, use tofu or portobello mushrooms. This is a great summer dish because it being as light as it is.

Cook Tip: Mango slaw must marinate for at least one hour.

Recipe Info

Restaurant: Verandah | Las Vegas

Servings: 2
Prep Time: 1 hour(s) 30 minutes
Cuisine: Asian
Meal Type: Dinner
Main Ingredient: chicken
Dish Type: Main Course
Cooking Method: Steam
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: No

Directions

Steamed Ginger Chicken

Place chicken breast in steamer basket along with ginger, lemon grass, shitake mushrooms. Steam until chicken is done. Meanwhile heat sesame oil in small saucepan until sizzling. To serve, plate chicken breast alongside mango broccoli slaw (recipe below), and top with shitake mushrooms. Pour sizzling sesame oil over top, and garnish with green onions.

Crispy Mango Broccoli Slaw

Prepare poppy seed dressing by combining cider vinegar, mayonnaise, poppy seeds, honey, and soy sauce in medium bowl. Stir until well-blended and set aside.

In a large bowl, combine broccoli stem, cabbage, carrots, scallions, parsley, and mango.  Pour in the reserved dressing and toss to combine. Refrigerate at least one hour before serving, mixing at least once to evenly distribute the dressing. 


Prep Time Note:

includes 1 hour marinating time

Ingredients

2 6-ounce chicken breasts, slightly pounded 1/4 C. cider vinegar 1 Tbsp. grated ginger 1 C. mayonnaise 1/3 C. poppy seeds 1 Tbsp. grated lemon grass 1/2 C. shitake mushrooms 1/3 C. honey 1/4 C. sesame seed oil 1/3 C. soy sauce 1/4 C. green onions 1 broccoli stem, shredded 1 Crispy Mango Broccoli Slaw (recipe follows) 1 medium cabbage, cored, finely shredded 2 large carrots, peeled, julienned 1 bunch(es) scallions, thinly sliced 1/2 C. finely minced parsley leaves (optional) 3 ripe mangoes, diced

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