YOUR HEALTHY PLATE: Joe Gardewin’s Ginseng Chicken Salad

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.”

YOUR HEALTHY PLATE: Slow Chicken & White Beans

In honor of the upcoming marriage of HLJ to ESS:
Here’s a magnificent recipe, inspired by the fact that this year is the #Year of the #Pulse! You know how much I love beans and the flavors developed by slow cooking! Try putting it up right now, and you’ll have a very special, delicious and nutritious meal for dinner tonight. Of course, if you’re me, you might decide to make it tonight instead of in the morning, so it will be ready just in time for breakfast tomorrow.
Whenever food cooks in our slow cooker through the night, it gives me delicious dreams. Sometimes it even wakes me up, a few times for a few moments, to savor the smells. Then, when morning comes, I can barely get myself up and dressed fast enough in my hurry to get downstairs to eat my yummy breakfast from the crockpot! I’m not kidding — consider yourself forewarned.

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