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Hed Chef: Sake-steamed chicken salad

October 19, 2017 1:36 AM
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For a healthy dish that is lovely as an appetiser, or even as a one-dish meal, try this sake-steamed chicken salad.

It has a variety of textures. You get the tenderness of chicken, crunchiness of vegetables and toastiness of sesame seeds. The cooking sake also imparts a lovely aroma and flavour to the dish.

Steaming the chicken is preferable to boiling it as more flavour is retained - chicken breast can be surprisingly juicy if cooked right.

2. Blanch in boiling water for 3 minutes. Allow to cool and slice into thin strips. Set aside.

3. Peel ginger and coarsely chop. Use a mortar and pestle to pound ginger. Squeeze ginger. It should render about 2 tablespoons of juice.

6. Steam chicken breast for 10 minutes. Remove from heat and allow to cool.

7. Once chicken breast cools to room temperature, remove any bones and slice meat into thin strips. Set aside.

14. Arrange chicken meat on top. Garnish with spring onion and sliced chilli.


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