Eringhi and chicken breast salad
How to make it
1
Grill the salted and peppered chicken breast skin down and over low heat. Once browned, turn it back and cook it further, turn off the heat and wrap it in aluminum foil for 10 minutes.
2
Cut the eringi in half lengthwise, salt and pepper, and grill it with chicken breast.
3
Slice the onion thinly against the fibers, soak it in ice water for a while, then drain well with paper.
4
Spread the grilled eringi and chicken breast vertically by hand. Shred the chicken breast skin.
5
Combine thinly sliced mushrooms, chicken breast, and eringi and let cool.
6
Toss [4] with A and mix. Taste and if it's not enough, add salt and pepper, and finally add parsley.
Materials 1 person
-
- Chicken breast
- 100g
-
- Eringi
- 70g
-
- Onion
- 1/4
-
- mushroom
- 2
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Olive oil
- 1 tablespoon
-
- Japanese mustard
- 1 tablespoon
-
[A]
- Mince parsley
- 1 tablespoon
-
- Asatsuki small cut
- 1 tsp
-
- Olive oil
- 2 tbsp
-
- White wine vinegar
- 1 tablespoon
-
- Lemon juice
- 1 tsp
-
- For salt
- A little
-
- For finishing with coarse black pepper
- A little
-
- For minced parsley
- A little
