Hearts of Romaine With Chicken and Warm Asian Ginger Sauce

lazyme's Note:

From Kasper's, Seattle Washington. Light and flavorful, this elegant salad from chef Kaspar Donier is perfect for a spring dinner. If possible, use Momokawa sake, an outstanding product imported from Japan by way of Oregon, in the recipe. A glass of their premium Gold Label Sake, served chilled, makes a delicious accompaniment. From The Best Northwest Places Cookbook (Volume 1).

• Total Time: 24 mins
• Prep Time: 15 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 1 large head romaine lettuce
• 6 ounces boneless skinless chicken breasts , cut in thin strips
• salt & freshly ground black pepper
• 1 teaspoon vegetable oil
• ½ cup chicken stock
• ¼ cup sake or ¼ cup sweet white wine
• 1 tablespoon oyster sauce
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon chopped ginger
• 1 teaspoon soy sauce
• ½ teaspoon chopped garlic
• 1 green onion , thinly sliced
• ½ teaspoon toasted sesame seeds

Directions:

1. DISCARD THE TOUGH outer leaves from the romaine and cut away the core.
2. Cut the romaine lengthwise into quarters, rinse, and dry well.
3. Chill until needed.
4. SEASON THE CHICKEN strips lightly with salt and pepper.
5. Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
6. Add the chicken strips and cook until well browned on all sides, 3 to 4 minutes.
7. Add the chicken stock, sake, oyster sauce, vinegar, ginger, soy sauce, and garlic.
8. Cook over medium heat until slightly thickened, about 5 minutes.
9. Taste for seasoning.
10. PLACE THE ROMAINE quarters on individual plates.
11. Spoon the chicken and sauce over and around the romaine.
12. Sprinkle the green onion and sesame seeds over the salad.
13. Serve immediately.