4 cups water
4 slices of ginger, 1⁄4 in thick
or 2 teaspoons minced ginger
1 medium onion, sliced
3 boneless chicken breasts (1 lb) or 1 package firm Tofu
1 bag spring green or a lettuce mixture
1 cucumber, peeled and cut into bite sized cubes
2 large tomatoes, cut into bite size pieces
6 green onions, chopped
Salt and pepper, to taste
1⁄4 cup soy sauce
1⁄4 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 tea. pepper
In advance make the vinaigrette and marinate the chicken or tofu.
Make the Vinaigrette: mix the sesame oil, soy sauce, lime juice, vinegar, sugar, and pepper in a microwave-safe bowl. Heat for one minute and set aside.
Marinate the chicken or tofu: Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer. (If you are using chicken and add the chicken breasts now.) Cook for 15 minutes. If you are using chicken, turn off the heat and let chicken sit in the hot liquid for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use. If you are using tofu, you can cut it into bite sized chucks as soon as the onion-ginger water is cool. If you are using tofu, add the vinaigrette directly to the onion-ginger water and let sit until you are ready to serve. If you are using chicken, wait until later to use the vinaigrette.
When you are ready to serve, make a bed of spring greens on a platter. Top with the chunks of cucumber and tomato.
Remove the chicken or tofu from its juices and place down the center of the platter. Top it with green onions. Drizzle the vinaigrette over the chicken/tofu and vegetables. Add salt and pepper to taste.
Modified from this recipe at Steamy Kitchen.