Chicken and cod bud salad
This menu uses chicken breast cooked at low temperature. You can enjoy the soft texture of the chicken breast and the crispy cod buds.
How to make it
1
Remove the strain from the chicken breast and season by sprinkling extra salt and pepper. Place in a ziplock bag and seal it to prevent air from entering.
Put the chicken breast in a rice cooker with a bag of hot water at 60°C to keep it warm, then leave for about 20 to 30 minutes. It's easy to make if you make around 5 bottles.
2
Loosen the chicken breasts from [1] to make them a bite-sized size.
3
Cut the cod buds into bite-sized pieces, quickly boil them in salted hot water, and drain well with kitchen paper.
4
Transfer to a bowl and mix with vinegar and sesame oil.
5
Mix the seasonings from [A] using a whipped bowl, add them to the chicken breast from [2] and mix.
6
Combine the cod buds from [4], mix them quickly, then serve them in a bowl.
Ingredients for 3 people
-
- Chicken chicken meat
- 100g
-
- Cod buds
- 40g
-
- vinegar
- A little
-
- Sesame oil
- 1 tablespoon
-
[A]
- Pickling
- 10g
-
- sugar
- 2 tbsp
-
- Lemon juice
- 1 tsp
-
- Honey
- 2 tsp
-
- vinegar
- 1 tsp
-
- salt
- A little
[PR]
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