Ingredients:
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Directions:
In a medium saucepan, combine salt and water. Cover and bring to a boil over medium high heat. Add rice to boiling water, stir once with a fork, and reduce heat to a gentle simmer. Cover pan and cook exactly 18 minutes.
While rice is cooking, bring stock to a boil in another medium sized saucepan over medium high heat. Add chicken breasts, reduce heat to a gentle simmer, and poach breasts 10 to 15 minutes, or until a knife inserted in the center of the breasts reveals rosy white flesh. With slotted spoon, transfer chicken breasts to cutting board. Let cool slightly, about 15 minutes.
Remove rice from heat, fluff lightly with a fork, and spread on a platter to cool, about 15 minutes.
Wash red pepper and pat dry with paper towels. Core, halve, and seed pepper. Cut into slivers. Wash scallions and pat dry. Trim off ends and cut into 1-inch lengths.
Cut cooled chicken breasts into 1/4-inch strips. In a medium sized bowl, combine red pepper, scallions, chicken, and cooled rice, and toss gently with fork to combine.
In a small bowl, combine sesame oil, soy sauce, sherry, ginger, and Tabasco. Pour over salad and toss with fork until evenly coated.
Cover salad with plastic wrap and chill until ready to serve.
Just before serving, add nuts and toss. |
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