Chicken Chinese Salad


Chicken (breast) — 500 g

Cabbage — 350 g

Celery (stalks) — 2 pieces

Chestnuts canned — 225 g

Sesame seeds — 40 g

Asparagus — 150 g

For the dressing:

Ginger — 15 g

Green onions — 2 pieces

Garlic — 2 cloves

Soy sauce — 60 ml

Brown sugar — 50 g

Rice vinegar — 30 ml

White pepper — 1/2 tsp

Salt — 1/2 tsp

Sesame oil — 20 g

Peanut oil — 20 g

Chili oil — 1/2 tsp


Bring a pot of water to a boil. Add chicken breasts and cook until done. Allow the breasts to cool in the broth.

To prepare the dressing, combine ginger, soy sauce, garlic, green onions, brown sugar, pepper, and salt. Add both types of oil and allow to infuse.

Blanch celery in boiling salted water for 30 seconds. Drain in a colander and rinse with cold water.

Finely chop the chicken breasts, celery, cucumbers, cabbage, and asparagus. Combine everything in a large bowl and dress with the prepared dressing. Mix well.

Let sit for 5-10 minutes before serving, sprinkled with sesame seeds (4-5 servings).

Enjoy your meal!

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