Millionaire Chicken

Name: Millionaire Chicken
Cook time: P1H
Total time: P2H20M
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; leeks; ginger root; cabbage; peanut oil; scallions, spring or green onions; ginger root; peppercorns; hot chili peppers; soy sauce, dark; hoisin sauce; honey; garlic; red hot pepper sauce

Yield

4 servings

Prep

55 min

Cook

60 min

Ready

140 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
24	ounces	chicken breasts
2	cups	leeks tops, cut in 3 inch pieces
2	slices	ginger root
4	cups	cabbage shantung, shredded
Sauce a
2	tablespoons	peanut oil
⅓	cup	scallions, spring or green onions chopped
1	teaspoon	ginger root minced
½	teaspoon	peppercorns szechuan
1	each	hot chili peppers fresh, chopped	*
Sauce b
2	tablespoons	soy sauce, dark
1	tablespoon	hoisin sauce
2	teaspoons	honey
2	cloves	garlic minced
2	teaspoons	red hot pepper sauce

Ingredients

Amount	Measure	Ingredient	Features
693.6	ml/g	chicken breasts
473	ml	leeks tops, cut in 3 inch pieces
2	slices	ginger root
946	ml	cabbage shantung, shredded

Sauce a
3E+1	ml	peanut oil
79	ml	scallions, spring or green onions chopped
5	ml	ginger root minced
2.5	ml	peppercorns szechuan
1	each	hot chili peppers fresh, chopped	*

Sauce b
3E+1	ml	soy sauce, dark
15	ml	hoisin sauce
1E+1	ml	honey
2	cloves	garlic minced
1E+1	ml	red hot pepper sauce

Directions

Rinse chicken breasts in water.

Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid.

Add leek tops and 2 slices ginger.

Bring water back to a boil.

Add whole chicken breats, cover, and cook over high flame for 15 minutes.

Turn off heat and allow chicken breats to cool in water for 45 minutes, leaving the cover askew.

Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20 to 30 minutes.

Refrigerate chicken breasts, well covered, until cold.

Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers.

Refrigerate until ready to use.

Shred Shantung cabbage and refrigerate.

In a small saucepan, Mix together ingredients for Sauce A. In a small bowl, mix together ingredients for Sauce B. In a large bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 minute. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All preparations, except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage.