Oyster mushroom chicken salad with ginger sesame vinaigrette recipe And Books
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Oyster mushroom chicken salad with ginger sesame vinaigrette recipe and books|
So you would like to know how to make Oyster mushroom chicken salad with ginger sesame vinaigrette recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
oyster mushroom chicken salad with ginger sesame vinaigrette
2 small free range chicken breasts skinned
salt and white pepper
4 spring onions trimmed and cut in halt 3cm root ginger peeled and finely sliced
2 tbsp sake (rice wine)
2 tbsp mirin or dark soy sauce
1 tbsp rice vinegar
3 tsp sesame oil
1 small white radish (mooli) optional
2 handfuls mustard leaves or other salad leaves
2 tbsp citrus or virgin olive oil
handful baby oyster mushrooms
2 tsp black or white sesame seeds lightly toasted in a dry frying pan
Assemble a steamer and find a plate thats big enough to hold the chicken breasts but small enough to fit inside the steaming tray alternatively use a triple thickness of foil.
Rub the breasts with salt and pepper and lay on top of the spring onions on the plate.
Scatter over the ginger and tuck some slices under each breast.
Next pour over the sake mirin (or soy) rice vinegar and sesame oil and cover with a lid.
Steam for about 10 minutes or until the breasts are just cooked pierce with a knife and check theres no pinkness. Leave to cool then tip the juices and flavouring ingredients along with the
chicken into a bag and leave in the refrigerator overnight.
Meanwhile peel the white radish if using and slice into long fine strips (a mandolin is the tool for the job) then soak in cold water to crisp up.
To assemble the carton: lay a stash of leaves in each container along with some strips of radish.
Decant the juices from the chicken into a bowl and whisk in the citrus or virgin olive oil to make a dressing.
Discard all the spent flavouring ingredients.
Cut the breasts on the diagonal into chunks and lay across the leaves. Scatter over the mushrooms dressing and toasted sesame seeds. if youre not going to eat it for a few hours keep the dressing separate then drench over about half an hour before eating.
Add some cooked rice noodles or glass noodles (just soak them for 30 minutes in warm water) to the carton first if you want to bump it up into something more filling.
This Recipe Serves 2
We truly hope you will like this American recipe, and enjoy your tasty Oyster mushroom chicken salad with ginger sesame vinaigrette recepie. Check out these great recipe books and learn how to make Oyster mushroom chicken salad with ginger sesame vinaigrette!
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