Asian-Style Steamed Chicken Salad
Add in a good serving of cilantro leaves.
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Sprinkle (A) onto the chicken meat, place into a lidded heat-safe container and heat in a microwave (600 W) for 2 minutes. Leave to cool then divide into large pieces.
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Chop the cilantro into 3 cm (1.2 in.) lengths, thinly slice up the onion, place in water and then squeeze out excess moisture. Julienne the bell pepper.
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Combine together (2), serve onto plates and place (1) on top.
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Sprinkle on the roughly chopped nuts, mix together (B) and pour on using a circular motion.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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