Chicken and cod bud salad
This dish uses chicken fillet cooked at a low temperature, allowing you to enjoy two different textures: the soft texture of the chicken fillet and the crispness of the taros
How to make it
1
Remove the tendons from the chicken breast and sprinkle with salt and pepper (not included in the recipe) to season. Place in a ziplock bag and seal tightly to prevent air from getting in.
Place the chicken breast in the bag in a rice cooker filled with 60°C water and keep warm for 20 to 30 minutes. It's easiest to make with around 5 breast pieces.
2
[1] Break the chicken fillet into bite-sized pieces
3
Cut the taros into bite-sized pieces, quickly boil them in salted water, and then drain well with kitchen paper
4
Transfer to a bowl and mix with vinegar and sesame oil
5
Mix the seasonings in [A] with a whisk and add to the chicken fillet in [2] and mix
6
Add the taros from [4], mix quickly, and then serve in a serving dish
Ingredients for 3 people
-
- Chicken breast
- 100g
-
- Taramas
- 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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