Chinese Chicken Salad
Musui–Kamado
Cooking Flow
- Cook
-
[WARM 200°F] 15 min + 10 min
Ingredients
Chicken
- ½ lb chicken breast, skinless, boneless
- 2 scallions, chopped
- 1" piece fresh ginger, unpeeled, crushed
- 2 cloves garlic, skin-on, crushed
Salad Dressing
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons white sesame seeds
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- ½ teaspoon fresh ginger, peeled, grated
- ½ teaspoon garlic, grated
Salad
- 120 g romaine lettuce, sliced
- 60 g bean sprouts
- 40 g radicchio, sliced
- 40 g carrots, julienned
- 40 g celery, julienned
- 40 g cucumber, julienned
- 20 g scallions, julienned
Garnish
- Chopped cilantro
DIRECTIONS
Place scallions, ginger and garlic in the pot. Place chicken on top of vegetables, cover and steam over [WARM 200°F] for 15 minutes. Flip the chicken and steam for another 10 minutes. Transfer to a plate and shred the chicken once cooled.
In a small bowl, combine ingredients for Salad Dressing and mix well. Set aside.
In a large bowl, add in cut vegetables and shredded chicken and toss with dressing.
Garnish with cilantro and serve.
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