Eringhi and chicken breast salad
The key to delicious chicken breast is not to overcook it! Wrapping it in aluminum foil allows it to cook through in the preheated oven, resulting in a juicier dish
How to make it
1
Season the salt and pepper chicken breasts with the skin side down and cook over low heat. Once browned, turn them over and cook further, then turn off the heat and wrap them in aluminum foil for 10 minutes
2
Cut the king oyster mushrooms in half lengthwise, season with salt and pepper, and grill together with the chicken breast
3
Thinly slice the onion against the grain, soak it in ice water for a while, then dry thoroughly with paper towels
4
Split the grilled king oyster mushrooms and chicken breast lengthwise with your hands. Shred the chicken breast skin
5
Combine thinly sliced mushrooms, chicken breast, and king oyster mushrooms and let cool
6
Add A to [4] and mix. Check the taste, add salt and pepper if needed, and finally add the 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
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Japanese mustard
- 1 tablespoon
-
[A]
- Mince parsley
- 1 tablespoon
-
- Asatsuki small cut
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tbsp
-
Olive Oil
-
- 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
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
