Chicken and Asparagus In Ginger Dressing
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6quarts water
- 1large whole chicken breast, skinned, boned and halved
- Water and white wine or vermouth
- 1⅓pounds asparagus
- 2teaspoons minced fresh ginger
- 4teaspoons minced garlic in oil
- 5tablespoons Chinese sesame paste
- 3tablespoons reduced-sodium soy sauce
- 2teaspoons sugar
- 1½tablespoons Chinese sesame oil
- 2teaspoons hot sesame (chili) oil
- 2tablespoons rice vinegar
- 2tablespoons white wine or dry vermouth
- 16ounces angel-hair pasta or other very thin fresh pasta
- 2scallions
- 4tablespoons chopped fresh coriander
- 8 to 12cherry tomatoes for garnish
Preparation
- Step 1
Bring 6 quarts of water to a boil in a covered pot for the noodles and asparagus.
- Step 2
Cook the chicken breast in a half-and-half combination of water and wine or vermouth to cover. Poach until done, about 15 minutes. Cool, drain and shred.
- Step 3
Wash and trim asparagus by breaking off tough stem ends. Cut on a diagonal into one-inch pieces.
- Step 4
Mince ginger and combine in a serving bowl with garlic, sesame paste, soy, sugar, sesame oils, rice vinegar and wine; mix thoroughly.
- Step 5
Add asparagus to boiling water 3 minutes before it is time to add noodles.
- Step 6
Slice scallions; add to sauce.
- Step 7
Add noodles to asparagus in boiling water and cook 30 seconds to one minute.
- Step 8
Drain noodles and asparagus and add with chicken to sauce; mix to incorporate sauce thoroughly with other ingredients. Decorate with coriander and serve with tomatoes.
Private Notes
Comments
Added drizzle of lime juice over the top, which gave the citrus and brightness that this recipe was missing.
Wonderful dish, with lovely flavors. Cooked it as is, but for two persons. We enjoyed for another full meal. Kept well.
If you're gluten sensitive, substitute brown rice cappellini for the the angel-hair pasta