Chinese Chicken Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breasts, raw without skin and bones
- 0.5 ½ cucumber (s), pitted
- 2 spring onion (s)
- 2 tablespoon sesame paste (alternatively peanut paste or butter)
- 1 teaspoon sugar
- 1 ½ tablespoon soy sauce
- 1 pinch pepper (Sichuan pepper), freshly ground
- 1 teaspoon chilli oil
- 1 tablespoon oil (sesame oil), dark
Print Recipe
Pin Recipe Instructions
- Put the chicken breast in a saucepan and cook over a medium heat with about ½ l water for 10-15 minutes.
- In the meantime, cut the cucumber in half and scrape out the core with a teaspoon. Cut the cucumber into thin approx. 10 cm. cut long slices. Sprinkle the slices with salt and let them steep for about 10 minutes. Dab with kitchen paper.
- Take the chicken out of the pan, pat dry and then pound it with a rolling pin or meat mallet until the fibers loosen. Then pluck into long pieces.
- Arrange the cucumber slices on a round serving plate in rays from the center so that the slices overlap slightly. Place the chicken in the middle. Wash the spring onions and cut into thin rings, place around the chicken on top of the cucumbers.
- Mix the sesame paste with the sugar, soy sauce, Sichuan pepper and the two types of oil. Stir in 2-4 tablespoons of water until the sauce has the consistency of mayonnaise. Pour the sauce on the chicken, stir in just before serving.
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