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Recipe: Asian Chicken And Cabbage Salad
Similar Categories: Asian, Chicken, Cabbage, Salad
ASIAN CHICKEN & CABBAGE SALAD
Yield: 6 As a start
Use a very sharp knife to cut 400 g roast chicken meat into matchstick-size
pieces. Grate 1 cm fresh ginger and scatter over the chicken. sprinkle with
1/2 teaspoon salt and pepper to taste, then stir to coat the chicken. Slice
400 g cabbage into chiffonade, then cut crosswise so that the pieces are
not too long. Sprinkle the cabbage with 3 tablespoons light soy sauce, 1
table- spoon vinegar, 2 teaspoons sugar and 1 teaspoon chilli oil (or
substitute a finely shredded bird's eye chilli) and toss to combine. Make a
salad dressing with 2 tablespoons oil, 3 tablespoons dry sherry and 1
tablespoon sesame oil. When ready to serve, mix the chicken and cabbage
together, with the dressing, before dividing between plates.
Yield: 6 As a start
Use a very sharp knife to cut 400 g roast chicken meat into matchstick-size
pieces. Grate 1 cm fresh ginger and scatter over the chicken. sprinkle with
1/2 teaspoon salt and pepper to taste, then stir to coat the chicken. Slice
400 g cabbage into chiffonade, then cut crosswise so that the pieces are
not too long. Sprinkle the cabbage with 3 tablespoons light soy sauce, 1
table- spoon vinegar, 2 teaspoons sugar and 1 teaspoon chilli oil (or
substitute a finely shredded bird's eye chilli) and toss to combine. Make a
salad dressing with 2 tablespoons oil, 3 tablespoons dry sherry and 1
tablespoon sesame oil. When ready to serve, mix the chicken and cabbage
together, with the dressing, before dividing between plates.
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