Gingered Chicken Salad

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Ingredients:

  • Spring Onions – 4, chopped
  • Fresh Ginger – 1 inch piece, finely chopped
  • Garlic – 4 cloves, 2 crushed and 2 chopped
  • Vegetable or Groundnut Oil – 3 tblsp
  • Skinless and Boneless Chicken Breasts – 4, cut into cubes
  • Onion – 1, sliced
  • Baby Corn – 115 gms, halved
  • Mange tout – 115 gms, halved lengthways
  • Red Pepper – 1, deseeded and sliced
  • Cucumber – 3 inch piece, peeled and deseeded and sliced
  • Soy Sauce – 4 tblsp
  • Soft Light Brown Sugar – 1 tblsp
  • Thai Basil Leaves – few
  • Fine Egg Leaves – 175 gms

Method:

  1. Mix together the spring onions, ginger, crushed garlic and 2 tblsp of the oil in a shallow dish and add the chicken.
  2. Cover and marinate for at least 3 hours.
  3. Lift the meat out of the marinade and set aside.
  4. Heat a wok over a high heat, then add the remaining oil.
  5. Cook the onion for 1-2 minutes.
  6. Add the chopped garlic, baby corn, mange tout and pepper and cook for 2-3 minutes, until just tender.
  7. Add the cucumber, half the soy sauce, the sugar and the basil and mix gently.
  8. Soak the noodles for 2-3 minutes or until tender, and drain well.
  9. Sprinkle the remaining soy sauce over them and arrange on plates.
  10. Top with the cooked vegetables.
  11. Add a little more oil to the wok if necessary and cook the chicken over a fairly high heat until browned on all sides and cooked through.
  12. Arrange the chicken cubes on top of the salad and serve hot or warm.

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