suitable as a starter, or a light main dish for summer
Step I. Prepare two pieces of chicken breast (portion for 2~3 persons)
Cook the chicken in water with several pieces of ginger (if you don’t have ginger, use onion or garlic). Medium heat is the trick to have tender chicken. Don’t overcook: the best is 7~8 minutes or short after the chicken turned white. Take out the chicken, cool off. Tear it into slices BY HAND, the thinner the better (this takes time).
Step II. Add any vegetables you like
The most commonly used is celery or soy bean sprouts. You can also use green salad, cucumber, different colors of paprika, etc, whatever you like. Cut them into slices when necessary. Vegetables like salads can be added directly, while some others as celery and soy bean sprouts need to be cooked. (Boil some water. Put in the veges and cook them shortly until they JUST turn soft. Celery and soy bean sprouts will need only approximately 30 seconds.) The photo below has more chicken than veges because we don’t have enough veges left at home today, but normally the proportion shall be 1 to 1. Add in some well cut basil and garlic; some white sesames or pine nuts as well.
Step III. Flavoring
A little salt, sugar, vinegar, soy sauce, chilly oil or powder upon your taste. Mix well with the chicken shreds and veges.
Step IV. Serve
Drip several drops of sesame oil on the salad before serve.
Step I. Prepare two pieces of chicken breast (portion for 2~3 persons)
Cook the chicken in water with several pieces of ginger (if you don’t have ginger, use onion or garlic). Medium heat is the trick to have tender chicken. Don’t overcook: the best is 7~8 minutes or short after the chicken turned white. Take out the chicken, cool off. Tear it into slices BY HAND, the thinner the better (this takes time).
Step II. Add any vegetables you like
The most commonly used is celery or soy bean sprouts. You can also use green salad, cucumber, different colors of paprika, etc, whatever you like. Cut them into slices when necessary. Vegetables like salads can be added directly, while some others as celery and soy bean sprouts need to be cooked. (Boil some water. Put in the veges and cook them shortly until they JUST turn soft. Celery and soy bean sprouts will need only approximately 30 seconds.) The photo below has more chicken than veges because we don’t have enough veges left at home today, but normally the proportion shall be 1 to 1. Add in some well cut basil and garlic; some white sesames or pine nuts as well.
Step III. Flavoring
A little salt, sugar, vinegar, soy sauce, chilly oil or powder upon your taste. Mix well with the chicken shreds and veges.
Step IV. Serve
Drip several drops of sesame oil on the salad before serve.
No comments:
Post a Comment