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Beef & Bamboo Salad
Recipe by: Lars Peterson
Please check with Suzzanne, as foods sensitivities
can vary from person to person.

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Ingredients:
Saffron Hairs
Skinless, Boneless Chicken Breast
Salt
Safflower Oil
Chives

Instructions:
Cut any fat, tendons, or other nasty stuff off of the breasts.
Heat frying pan (or grill pan) with a light layer of Safflower Oil to a medium or medium high heat, chop chives into small pieces.
Lightly salt chicken breast and put on pan. Sprinkle Chive pieces around edge of chicken.
Smash up a couple Saffron hairs in mortar and pestil, or squish in spoon with blunt object. Run water until it is as hot as it comes, and fill tablespoon with the hot water. Place smashed saffron hairs in spoon with water, and let soak for a couple seconds.
Once chicken is partially (1/3) cooked, use finger to keep hairs in spoon while pouring most of water over chicken. Let cook a couple seconds longer, and flip chicken over. Pour rest of water over chicken, and then rub remaining hairs into chicken, trying to distribute equally.
Let chicken cook rest of way, slice into thick part to make sure it is cooked all the way through, and remove.
Serve with chive pieces sprinkled over top. Chicken should be white-ish on inside, and yellow-ish on outside. Goes great with steamed green beans!

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