My friend Joe recently invented a recipe that he calls “Ginseng Chicken Salad.” It all started with a recipe called Korean-style Ginseng Chicken, from Growing Up in a Korean Kitchen,* which he says is by far the best Korean cookbook he has, and I think that’s saying a lot (!). He especially likes it because the recipes are very similar to recipes his wife used to make. If you don’t happen to have a copy of Joe’s special cookbook, which I do not, you can use the leftovers from a boiled or roasted chicken recipe. I am proud to share this recipe here with you. He’s invented something good.
1 cup leftover chicken, shredded
2 small (pickling) cucumbers cut on the diagonal into half-inch slices
1-3 fingerling chilis cut on the diagonal into ¼-inch slices (optional, if you like heat)
4 green onions cut on the diagonal into half-inch slices
3/4 cup micro greens
½ cup fresh cilantro (including the flavorful stems, chopped)
1 tsp. salt
1 tsp. New Mexico chili pepper powder (mild)
1 tsp. fresh ground black pepper
1 tsp. toasted sesame oil**
Mix together the salt, chili powder, and black pepper in a large bowl. Add the shredded chicken and coat well with seasoning. Add cucumbers, chilis, green onions, and cilantro. Mix well. Add micro greens and sesame oil, toss gently once more, and divide evenly among two plates.
*written by Hi Soo Shin Hepinstall
**Note from Joe: “Buy good sesame oil. I use Kadoya, which I buy at Park-to-Shop (Asian store). Good sesame oil is thick, and its soft, nutty, rich fragrance perfumes your kitchen.”