char siu chicken salad
Ingredients
Instructions
- 1/4 cup (60 mL) soy sauce
- 1/4 cup (60 mL) hoï sin sauce
- 1/4 cup (60 ml) tomato sauce (ketchup)
- 3 tablespoons honey, plus an additional 2 teaspoons
- 2 cloves of garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/4 teaspoon five-spice powder
- 4 small chicken breast fillets (preferably organic)
- 2 red bell peppers, quartered
- 40 g shiitake mushrooms
- 1/4 cup (60 mL) olive oil, plus extra for drizzling
- 1/4 cup (60 ml) orange juice
- 1 tbsp lime juice
- 200 g snap peas, trimmed
- 3 cups micro lettuce leaves (see note) or watercress sprigs
- Combine sauces, honey, garlic, ginger, sesame oil and five-spice in a non-metallic container. Add chicken and turn to coat with mixture. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the grill to high heat and the oven to 180°C. Line a baking sheet with baking paper.
- Grill the bell pepper, skin side up, for 3 to 4 minutes until the skin blisters and blackens. Place the pepper in a plastic bag and let sit for 10 to 15 minutes. Once cool enough to handle, remove and discard the skin, then cut into 2cm strips. Put aside.
- Meanwhile, place the chicken on the baking sheet, reserving the marinade. Bake for 15 minutes. Turn the chicken and add the shiitakes to the platter, drizzle with a little extra olive oil and cook for another 8-10 minutes until the chicken is cooked through and the mushrooms are tender. Cool.
- Place 1/2 cup (125 mL) reserved marinade in saucepan with olive oil, orange juice, lime juice and additional honey. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until reduced and thickened. Cool the dressing completely.
- When ready to serve, slice the cooled chicken and toss in a large bowl with the mushrooms, peas, bell pepper and salad leaves. Drizzle with vinaigrette and serve.
char siu chicken salad
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char siu chicken salad Recipe – char siu chicken salad Recipes
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