Recipes for the Web

Barrington Software Incorporated

Roasted Chinese Chicken Salad with Eggplant

You can roast the chicken and eggplant ahead of time, but don't toss them with the vinaigrette until

you're ready to serve or the chicken will turn mushy.

Serves six

1 whole chicken (about 4 lb.)

1 Tbs. soy sauce

2 Tbs. molasses

1 tsp. toasted sesame oil

1-1/2 lb. small Italian eggplant, sliced into 1/4-inch-thick rounds

Peanut or vegetable oil to brush on the eggplant

FOR THE DRESSING:

1-1/2 Tbs. fresh minced ginger

3 cloves garlic, chopped

1 jalapeño chile, halved and seeded

1/4 cup rice vinegar

5 Tbs. soy sauce

1 Tbs. toasted sesame oil

3 Tbs. peanut or vegetable oil

1 cup loosely packed cilantro (tough stems removed), half coarsely chopped, half left whole

6 scallions (white and green parts), thinly sliced on the diagonal

Salt and freshly ground black pepper to taste

1 Tbs. sesame seeds, toasted

Heat the oven to 450°F. Put the chicken in a roasting pan, breast side up. In a small bowl, mix

together the soy sauce, molasses, and sesame oil.

Line a baking sheet with foil or parchment. Lightly brush the eggplant slices with peanut or

vegetable oil and put them on the baking sheet. Put the eggplant and the chicken in the oven.

Bake the eggplant, turning once, until it's lightly browned and tender when poked with a knife,

about 10 min. Set aside to cool. (Cut the slices in half if large.) Continue to roast the chicken for

another 5 min. (for 15 min. total) at 450°F, and then reduce the heat to 375°F. Brush the chicken

with the soy sauce mixture and continue to roast, basting frequently, until the skin is golden and

crispy, the internal temperature of the thigh is 170°F, or the juices run clear when the thigh is

pricked with a fork, another 55 to 65 min. Remove from the oven and let cool.

Meanwhile, make the dressing. In a blender or food processor, combine the ginger, garlic,

jalapeño, rice vinegar, and soy sauce; process until smooth. With the motor running, add both the

oils in a steady stream.

When the chicken is cool enough to handle, remove the meat from the bones, discarding the

bones and skin (or eat the skin as a treat). Pull the meat into 2-inch strips, put it in a large bowl,

and add the eggplant, chopped cilantro, and scallions. Add the dressing and toss gently. Season

with salt and pepper. Garnish with the sesame seeds and whole cilantro leaves and serve

immediately.

Joanne Weir is a cooking teacher and cookbook author. Her most recent book is You Say Tomato

(Broadway Books, 1998).

From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com