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Though not a traditional Japanese salad, all its flavors suggests that it is definitely one of Japanese making.
Chicken and Cucumber Salad
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 300 gr/ 11 oz chicken breast tenders (remove the tendons from the chicken tenderloins, then cut into and spread open the thicker parts to even out their thickness.)
• 200 gr/ 7 oz cucumber – Japanese, Persian or English are best… if not, should be weighed after seeds are discarded
• 1 Tbsp sugar
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp ginger, grated or minced
• 1 Tbsp finely chopped, fresh cilantro + 5 sprigs for garnish
• 1 stem green onion, thinly sliced
◊ Fill a skillet with water and bring to a near boil. Place prepared tenders into water, cook on low heat for 1½ minutes. Turn off heat (or remove skillet from the heat), add a shake or two of salt and allow tenders to continue cooking in the hot water for 2 more minutes with the residual heat or until cooked, with no pink inside, depending on the thickness of the tenders. [Tip: It’s important not to overcook the chicken tenderloins. If you cook them for too long, they’ll lose their juiciness and turns tough.] Drain and set aside to cool. Once cooled, shred the chicken meat by hand or cut diagonally into bite-sized pieces.
◊ Slice cucumber length-wise and then in strips like fettuccine. Sprinkle with shake or two of salt and let it sit for 5 minutes. Rinse and let it completely drain.
◊ Meanwhile, in a small bowl, dilute sugar into vinegar, then combine with soy sauce, sesame oil, ginger, cilantro, green onion.
◊ In a serving dish, mount cut cucumber in the center, layer chicken meat over it, spoon dressing all over and top with fresh cilantro sprigs.
~ どうぞめしあがれ • Douzo Meshiagare ~
♦ This post was originally published on 2013/11/13 under title International Salad Bar
♦ Check out other beautiful salads on Recipe Index
So, what’s cooking in your kitchen?