4-6
1/4 cup
2 tbsp
1 tbsp
1 tbsp
1 tbsp
Dressing
3 tbsp
1 tbsp
1 tsp
3 tbsp
Salad Vegetables
1
2
1
1
1/2 bunch
1/2
Garnish
3 tbsp
1/2 bunch
2 tbsp |
boneless chicken breasts
rice wine vinegar
fresh coriander leaves
light soy sauce
raw sugar
sesame seed oil
rice wine vinegar
Japanese horseradish paste
sugar
walnut oil
freshly ground black pepper, to taste
small head cos lettuce
tomatoes, peeled, seeded and cut into 8
red and green capsicum (pepper), each
large carrot, julienned
spring onions, finely diced on the
diagonal
telegraph cucumber, peeled and julienned
coriander, mint and basil
chives
sesame seeds, toasted |
Method :
Cut each chicken breast into three
long strips. Place in a glass or ceramic bowl
with vinegar, coriander, soy sauce and sugar. Toss to combine. Cover and refrigerate overnight. Heat sesame oil in a wok, stir-fry
chicken pieces over high heat until just cooked. Turn out onto a plate, set aside. To prepare the dressing: Combine
first four ingredients in a bowl. Whisk in oil until combined. Toss salad vegetables together
with half the dressing. Arrange in the centre of each
individual plate with a few small cos leaves. Divide chicken strips between the
plates, arranging them over the salad. Sprinkle each plate with a little
more dressing. Garnish each with fresh herbs and
toasted sesame seeds.
Serves 4-6
#Ads - Get the above cooking ingredients here at discounted price
|