Peking Chicken Salad Ingredients
Ingredients per Serving:
- Peking cabbage 86 grams
- Radicchio salad (cabbage) 20 grams
- Carrot 10 grams
- Chicken Breast 55 grams
- Japanese noodles "Udon" 10 grams
- White sesame (peeled and fried without salt) 4 grams
- Vegetable oil 2 grams for noodles and 3 grams for dressing
- Purified water 300 milliliters for chicken and 200 for noodles
- Salt to taste
- Main Ingredients Cabbage, Carrot, Salad, Chicken
- Serving 1 serving
- World CuisineAsian, Oriental
Kitchen scales, measuring cup, kitchen knife - 2 pieces, cutting board - 2 pieces, stove, pan (capacity 2 liters), paper kitchen towels, colander, wooden kitchen spatula - 2-3 pieces, deep bowl, tablespoon, serving plate .
Cooking Beijing Chicken Salad:
Step 1: prepare the chicken breast.
First, take fresh chicken breast, rinse it thoroughly, dry it with paper kitchen towels and put it on a cutting board. Then with a sharp kitchen knife we cut off the film from it, excess fat, and also remove the cartilage.
We cut the meat into small portioned pieces the size of from 1.5 to 2 centimeters, sent to a deep saucepan, pour the right amount of purified water and put on medium heat.
Step 2: Cook the chicken breast.
As soon as the liquid boils, season it to taste with salt and cook the chicken until fully cooked 20-25 minutes, periodically removing gray-white foam - curled protein from the surface. Then we move the fillet pieces into a deep plate and allow them to completely cool to room temperature.
Step 3: prepare the vegetables.
We don’t lose a minute while the chicken cools, we heat the water for cooking noodles in a small saucepan. Then, with a sharp kitchen knife, peel the peel from the carrots, and from the cabbage and lettuce, the upper, almost always damaged leaves. We rinse all the vegetables, dry them with paper kitchen towels, take turns putting them on a cutting board and continue the preparation. We chop the carrots with practically transparent rings or thin strips in the form of julienne, Peking cabbage and Radichio salad, chop the straws or cubes.
In principle, the length of the slices is not particularly important, the main thing is that the thickness of the slices is small, the crushed products should be easy to chew and look beautiful, and the last thing is most important for the Chinese.
Step 4: Cook the Udon noodles and prepare the rest of the ingredients.
While we were busy with vegetables, the water in the pan began to boil, add a little salt to it, put the noodles and cook it for 5-7 minutes, constantly stirring with a wooden kitchen spatula. Then immediately throw it into a colander, rinse with cold water and leave it in the sink for a minute, or until excess water drains. Then we move Japanese pasta into a deep bowl, pour a small amount of vegetable oil and, without hesitating, but very carefully mix them with a tablespoon so that they do not stick together. Then we lay out the remaining necessary products on the countertop and proceed to the next, almost final step.
Step 5: bring the Beijing chicken salad to full readiness.
In a bowl with noodles we send boiled chicken breast, Beijing cabbage, Radichio salad, carrots, Japanese Udon noodles, optionally a little more salt and, of course, a couple of extra drops of vegetable oil. Then, very carefully using two wooden kitchen shovels, we mix these ingredients to a uniform consistency, lay them out in portions on plates, sprinkle each with a pinch of fried sesame and serve the finished salad to the table.
Step 6: serve a Beijing salad with chicken.
Peking salad with chicken is served immediately after cooking at room temperature as an appetizer or main course for breakfast, lunch or dinner. Very often, along with this dish, rice cakes, chicken broth and Chinese sauces, such as Lee Kum Ki, Pearl River Bridge, but more often Otafuku or Choi San Lee Kum Ki, are put on the table, they have a pleasant sour - a sweet flavor that perfectly complements the boiled chicken and vegetables. Enjoy healthy food!
Enjoy your meal!
- salad can be seasoned with a mixture of vegetable oil, salt, allspice and lemon juice;
- an alternative to white sesame seeds - black;
- very often the breast is replaced with other parts of the bird boiled until completely ready, for example, shins, wings, hips or hearts or ventricles.