Chicken carpaccio
Cut the chicken breast as thinly as possible. Peel the carrots and shred them. If not, use a slicer.
How to make it
1
Boil water in a pot and add a pinch of salt. Add chicken breast meat for about 10 to 15 seconds, then cool with ice water and wipe off the water.
2
Slice the chicken breast into thin slices and season with salt and white pepper. On top of that, pour a little lemon juice over it and arrange it on a plate.
3
Mix A and 1 tsp lemon juice in a bowl and spread it on the surface of the chicken breast with a spoon.
4
Soak the cut B in water to wipe off the water, transfer to a bowl and mix with the sashimi (minically chopped).
5
Place an appropriate amount of [4] on the chicken breast meat and garnish with finishing sprouts, clams (5cm wide), and micro tomatoes from above.
6
Over [5], pour an appropriate amount of the remaining dressing with olive oil and [3].
Ingredients for 2 servings
-
- Chicken chicken meat
- 69g
-
- salt
- A little
-
- White pepper
- A little
-
- Lemon juice
- Appropriate
-
[A]
- mustard
- 1 tsp
-
- Grain mustard
- 1/2 tsp
-
- French dressing (basic)
- 3/2 tbsp
-
- soy sauce
- 1/2 tbsp
-
- White wine vinegar
- A little
-
- Balsamic Vinegar
- A little
-
[B]
- Myo cut
- 6g
-
- Shredded carrots
- 6g
-
- Celery shredded
- 6g
-
- Chop the assatsuki in small
- A pinch
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
- Sprout cuts and finishes at 5cm width
- Appropriate amount
-
- Cut and finish asatsuki
- Appropriate amount
-
- For micro tomato
- 4-5 pieces
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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