Food & dining
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    sunday supper

    Recipe for spicy chicken and seaweed salad

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    ½cup dried Korean or Japanese
    seaweed (wakame in Japanese)
    3cups cold water
    2carrots, cut into fine matchsticks
    2cups boiling water
    Salt, to taste
    ¼cup unseasoned rice vinegar
    2tablespoons sugar
    1teaspoon soy sauce
    2cups stir-fried chicken
    1scallion, finely chopped
    1tablespoon lemon juice
    1tablespoon sesame seeds (for
    garnish)

    1. In a large bowl combine the seaweed and the cold water. Set aside for 5 minutes, or until the seaweed is softened. Drain into a colander. Wipe the bowl dry. Return the seaweed to the bowl.

    2. In another bowl combine the carrots and boiling water; set aside for 2 minutes. Drain the carrots and add to the seaweed with a pinch of salt.

    3. In the carrot-soaking bowl, whisk the vinegar, sugar, soy sauce, and a generous pinch of salt together until the sugar and salt dissolve. Pour the dressing over the seaweed mixture and toss thoroughly.

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    4. With your fingers, shred the chicken over the seaweed salad. Add scallion and toss. Transfer to serving dish. Sprinkle with lemon juice. Refrigerate for up to 2 hours before serving.

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    5. In a small skillet over medium heat, toast the sesame seeds for 1 minute or until they begin to pop. Cool for several minutes, then sprinkle over the salad. Debra Samuels