Chinese Chicken Salad
- Cook
- 25 min
[WARM 200°F] 15 min + 10 min
Chicken
½ lb chicken breast, skinless and 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 and 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
Place scallions, ginger and garlic in the pot. Place chicken skin-side down 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.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
