Recipe by lazyme
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).
- 1 large head romaine lettuce
- 6 ounces boneless skinless chicken breasts, cut in thin strips
- salt & freshly ground black pepper
- 1 teaspoon vegetable oil
- 1⁄2 cup chicken stock
- 1⁄4 cup sake or 1⁄4 cup sweet white wine
- 1 tablespoon oyster sauce
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon chopped ginger
- 1 teaspoon soy sauce
- 1⁄2 teaspoon chopped garlic
- 1 green onion, thinly sliced
- 1⁄2 teaspoon toasted sesame seeds
Directions See How It's Made
- DISCARD THE TOUGH outer leaves from the romaine and cut away the core.
- Cut the romaine lengthwise into quarters, rinse, and dry well.
- Chill until needed.
- SEASON THE CHICKEN strips lightly with salt and pepper.
- Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
- Add the chicken strips and cook until well browned on all sides, 3 to 4 minutes.
- Add the chicken stock, sake, oyster sauce, vinegar, ginger, soy sauce, and garlic.
- Cook over medium heat until slightly thickened, about 5 minutes.
- Taste for seasoning.
- PLACE THE ROMAINE quarters on individual plates.
- Spoon the chicken and sauce over and around the romaine.
- Sprinkle the green onion and sesame seeds over the salad.
- Serve immediately.