shredded-lemon-chicken-salad

🥘 Ingredients

• chicken filet 600 gr
• Shao Hsing wine 2 tbsp
• salt 1 tsp
• ginger 1 thumb // sliced
• spring onions 2 stalks // cut in 4cm pieces
• garlic 2 cloves // minced
• spring onions 1 stalk // finely chopped
• sesame seeds 2 tsp
• red chilies 1 // chopped
• ground chili 1 tsp
• vegetable oil 2 tbsp // or sunflower oil
• light soy sauce 2 tsp
• Chinkiang vinegar 2 tsp
• oyster sauce 1 tsp
• cucumber ½ // cut into 4cm slices
• coriander 1 stalk // chopped
• lemon ½ // halved and crudely sliced

1. 1

   Boil water and add the chicken filet , Shao Hsing wine , salt , ginger and spring onions . Cover and boil for 15-20 minutes. Prepare other ingredients. Put the chicken in a pan of cold water to stop boiling and cool down. With your hands, pull the chicken apart into small bite-sized strands. Combine garlic , finely chopped spring onions , sesame seeds , red chilies ground chili in a bowl. Heat vegetable oil in a wok until it's steaming hot. Pour it over the herbs so it sizzles. Add light soy sauce , Chinkiang vinegar , oyster sauce and salt to taste. Add the cucumber , coriander and lemon . Stir well. Serve cold.