Salad days

Warm Chicken Salad with Hoisin Plum sauce and fresh Pomegranate Seeds

Life seems to be settling down with me.
The list of a million and 1 things that I have had to catch up on is slowly dwindling,
the heat of summer seems to be slipping away and peace and tranquillity is once again reigning over the house.

The DIY is coming along nicely.
My veggie garden is flourishing, with some mielies growing steadily in the corner pot, and some aubergines ready to fruit.

I have had to do some major catching up with a long list of friends, and tonight was such an occasion.

Old friends are very much like a well worn pair of slippers, warm, comfy, inviting and especially after a day of dealing with "high heels" a great relief.
Last night I spent 4 hours chatting away happily with my best friend, laughing at life and how odd it can be, and today I caught up with a close friend and oohed at the exciting bits and ahhed at the complicated bits going on in her life. It is such a blessing to be able to witness in other people's lives and to give counsel and hope when needed, and love and laughter when they are down.

My friend and I both love the food markets and trying out new flavours and after purchasing some fresh pomegranates from the Tokai market on Saturday I was itching to use them in a new recipe.
I invented this recipe while dreaming of hoisin duck and spring onions.


Warm chicken salad with hoisin plum sauce and fresh pomegranate seeds.

Salad:
1/4 cucumber, julienned
100 g baby tomatoes
4 baby spring onions (salad onions)
1 small pomegranate, pith and skin removed
100 g salad leaves
10 basil leaves

Hoisin sauce:
3 purple plums
80 ml water
3 Tbsp sugar
3 ml Chinese 5 spice powder
1 ml chilli powder (optional)
10 ml Teriyaki sauce

Chicken:
2 chicken breasts, deboned and skinned
1 tsp olive oil
1 clove garlic, peeled and sliced
Salt to taste

Wash the salad ingredients.
Finely julienne (cut into thin strips) the cucumber. Halve the baby tomatoes, slice the spring onions and remove the skin and pith of the pomegranate fruit, gently removing the seeds.
Divide onto two plates or bowls.

Wash and quarter the plums, removing their pips.
In a small pot, Combine the water and the plums and bring to the boil, cooking until they soften completely. Using a masher or a fork, smooth the sauce and add the sugar and the 5 spice, chilli powder and Teriyaki sauce. Stir until the sugar has dissolved and boil until a medium thick sauce is obtained, about 5 minutes.

Chop the chicken into bit sized peices and set aside.
Heat a saucepan on the stove and add the olive oil. When the pan is hot add the chicken.
Stirfry until beginning to brown, about 5 minutes,
Cook for a further 2 minutes and then add the sliced garlic and 5 to 6 tablespoons of the Hoisin plum sauce you have just made. Cook until the sauce begins to bubble, about 1 more minute. Season well.
Check that the chicken is cooked all the way through, and has no pink shades in the centre.

Spoon the cooked chicken over the prepared salad ingredients and spoon over more Hoisin plum sauce.
Drizzle with more olive oil and pomegranate seeds and serve.


1 comment:

  1. Oh that looks fantastic! I am definitely bookmarking this for when the weather warms up a little around here :)

    ReplyDelete