shredded-lemon-chicken-salad

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

👥 4 servings

preparation: 10 min

cook: 20 min

From: Chinese Recipes for Everyone

🥘 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

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.

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