New Update
| Main ingredients | Boneless chicken breasts, Garlic, Ginger, Spring onions with greens, English cucumber, Light soy sauce, Sichuan peppers, Toasted white sesame seeds, Castor sugar, Chilli oil, Green onion oil |
| Cuisine | Oriental |
| Course | Salad |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non Vegetarian |
Ingredients
- 2 boneless chicken breasts
- 6-8 garlic cloves
- 2 inch ginger, roughly chopped
- Salt to taste
- 2 spring onions
- 1 medium English cucumber
- ¼ cup light soy sauce
- Crushed Sichuan peppers to taste
- 2 tablespoons toasted white sesame seeds
- ½ tablespoon castor sugar
- 2 spring onion bulbs, sliced thinly into 3 inch pieces
- ¼ cup diagonally sliced spring onion greens
- 1 tablespoon chilli oil
- 1 tablespoon green onion oil
Method
- Heat 3 cups water in a wok, add garlic cloves, ginger, chicken breasts, salt and spring onions and let it come to a boil. Continue to cook for 8-10 minutes.
- Meanwhile, cut cucumber into thin strips and transfer into a bowl.
- Drain chicken pieces and place them on worktop. Reserve the cooked chicken broth. Bang the chicken breasts to shreds and mix with the cucumber.
- Add light soy sauce, crushed Sichuan peppers, toasted white sesame seeds, castor sugar, spring onion bulbs, spring onion greens, chilli oil, green onion oil and ¼ cup cooked chicken broth and mix well.
- Transfer the chicken into a serving bowl, drizzle the liquid and serve immediately.
Advertisment
