Chicken carpaccio
Slice the chicken fillet as thinly as possible. Peel the carrots and then julienne them. If you can't do this, use a slicer
How to make it
1
Boil water in a pot and add a pinch of salt. Place the chicken breast in the pot for 10-15 seconds, then cool in ice water and drain
2
Thinly slice the chicken breast and season with salt and white pepper. Drizzle with a little lemon juice and arrange on a plate
3
Mix A and 1 teaspoon of lemon juice in a bowl and spread it on the surface of the chicken breast with a spoon
4
Soak the chopped B in water, wipe off the water, transfer to a bowl and mix with chopped green onions
5
Place an appropriate amount of [4] on the chicken breast, and garnish with sprouts, chives (5cm wide), and cherry tomatoes
6
Drizzle olive oil and the remaining dressing from [3] over [5]
Ingredients 2 servings
-
- Chicken breast
- 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
-
- Shredded celery
- 6g
-
- Chop the assatsuki in small
- A pinch
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
- sprouts into 5cm pieces for finishing
- Appropriate amount
-
- green chives into 5cm widths for finishing
- Appropriate amount
-
- Micro tomato finishing
- 4~5 pieces
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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