Eastern chicken salad

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10 servings
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Poultry

By Food24 November 03 2009
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Ingredients (9)

10.00 chicken breast fillets — skinned and deboned
250.00 ml soy sauce
125.00 ml hoisin sauce — or sweet and sour sauce
125.00 ml sherry — dry
4.00 garlic — cloves, crushed
1.00 lettuce — butter
80.00 ml oil
80.00 ml lemon juice
1.00 fresh chives — finely chopped
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Method:

Preheat the oven to 200 ºC (400 ºF). Wipe the chicken breasts and remove all visible fat. To make the marinade, mix half the soy sauce with the hoisin (or sweet ‘n sour) sauce, sherry and garlic. Pour the mixture over the chicken, cover and chill for at least 4 hours. Place each chicken breast on a piece of aluminium foil, pour over a spoonful of the marinade and wrap in the foil. Bake for 20 minutes or until tender and just done.
Rinse the lettuce leaves and shred. Arrange on a large serving platter. Slice the chicken and arrange on the lettuce leaves. Blend the remaining soy sauce with the oil and lemon juice. Drizzle the sauce over the chicken and sprinkle with the chopped chives.
Serves 10.



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