Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, steamed chicken & radish sprout salad with mentaiko mayo wasabi. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chinese steamed chicken with ginger and green onion. I have made this steamed chicken recipe several times this summer. Steaming is a really popular cooking method in every Chinese kitchen.
Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook steamed chicken & radish sprout salad with mentaiko mayo wasabi using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Make ready 130 grams Chicken breast
- Prepare 1 tbsp Spicy mustard mentaiko (or mentaiko)
- Prepare 1/3 pack Radish sprouts
- Get 1 dash ○Salt and pepper
- Make ready 50 ml ●Water
- Prepare 2 tbsp ●Sake
- Take 1 tsp ●Vinegar
- Prepare 1 tbsp ☆Mayonnaise
- Make ready 1 tsp ☆Mentsuyu (2x concentrate)
- Prepare 5 cm ☆Wasabi paste (tube)
- Prepare 1 ★Coarsely ground black pepper
- Take 2 pinch ★Sugar
Bring steamer to a simmer according to manufacturer's instructions. This family steamed chicken recipe may well be one of the most popular home remedies to help fight the commom cold and flu in the winter. Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the · Asian Steamed Chicken with Greens is one of the first recipes that I concocted years ago with. Have you tried Shunde Steamed Chicken?
Instructions to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Remove the skin from the chicken and let it warm up to room temperature. Season it with the ○ ingredients.
- Add the ● ingredients to a saucepan and heat over low heat until the mixture is just about to boil. Then add the chicken. Make a drop-lid with some aluminium foil and continue to simmer the mixture for 5 minutes. Then turn off the heat and leave it to steam for a further 5 minutes.
- After the 5 minutes is up, take the chicken out of the pan, drain it, and leave it to cool.
- Remove the mentaiko from the egg sac. Cut the radish sprouts in half lengthwise.
- Once the chicken has cooled, shred it up with your hands and add it to a bowl.
- Add the mentaiko and the ☆ ingredients to the bowl from Step 5 and mix everything together thoroughly.
- Lastly mix in the radish sprouts and adjust the flavour with the ★ ingredients. It's ready. Chill the salad well in the fridge and serve.
- If you have any left overs they taste delicious in a sandwich.
My mother says this dish originated from the Shunde region, China. I remember that my mum like this steamed chicken. A hearty and traditional favorite for the young and old - the Steamed Herbal Chicken. Nourish your body and mind with our easy-to-follow recipe! Cantonese steamed chicken is an easy, relatively quick dish to make.
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