Ingredients
1 cup soy sauce
½ cup old brown sherry
1 cup water
¼ cup chopped ginger
1 clove garlic - crushed
¼ tsp Chinese 5 spice powder
2 Tbs orange rind
1/3 cup brown sugar
4 x 100gms chicken breasts – filleted
½ pkt fine green beans
¼ pkt mange tout
½ pkt bean sprouts
½ pkt coriander
1/3 pkt mint leaves – optional
2 Tbs sesame seeds
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Method
Place the soy, sherry, water, ginger, garlic, five-spice powder, orange rind and sugar in a large saucepan over low heat and simmer until the sugar is dissolved. Bring to the boil for 2 minutes. Add the chicken to the soy mixture and simmer for 10 minutes on low heat until cooked through. May take a little longer. Remove the chicken and slice. Bring the sauce back up to the boil and boil for 10 minutes or until syrupy. – I added a little more sugar at this point. Blanch the beans and mange tout for two minutes each and refresh in cold water. Place the beans and mange tout on the plate, top with the bean sprouts, coriander, mint and chicken and spoon the soy dressing over the salad. Sprinkle with sesame seeds. The dressing can be served warm or at room temperature.
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