Spicy Chicken Cucumber And Agar Salad Recipe
Spicy Chicken Cucumber And Agar Salad is the real deal! The perfect blend of flavors is mouthwatering. Serve the Spicy Chicken Cucumber And Agar Salad for your dinner and experience its wondrous taste.
Ingredients
| Agar agar | 30 Gram | |
| 1 tablespoon Chinese sesame oil | ||
| CHICKEN | ||
| Water | 4 Cup (16 tbs) | |
| Ginger slice | 2 | |
| 1 tablespoon rice wine or dry sherry | ||
| 2 whole chicken breasts | ||
| OMELETS | ||
| Eggs | 3 Large | |
| Water | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Peanut oil | ||
| Light soy sauce | 1/4 Cup (16 tbs) (SAUCE) | |
| 3 tablespoons rice vinegar or white wine vinegar | ||
| 2 tablespoons chinese sesame oil | ||
| 1 tablespoon rice wine or dry sherry | ||
| Sugar | 2 Teaspoon (SAUCE) | |
| Salt | 1 Teaspoon (SAUCE) | |
| CUCUMBER | ||
| Cucumber | 1 Large (SAUCE) | |
Directions
AGAR: Cover agar strips with warm water and soak for 2 hours. Drain the strips on paper towels.
CHICKEN: Put water, ginger and wine into a saucepan, bring to the boil and add chicken. Cover and poach gently for 10 minutes then turn heat off and allow chicken to cool in the broth. Lift chicken out, remove skin and bones and cut meat into fine strips.
OMELETS: Beat eggs, water and salt together. Heat a small frying pan with just enough peanut oil to film the bottom. When pan is hot, turn heat low and pour in enough egg mixture to cover the bottom thinly. Cook until egg is just set (this will take only moments), turn omelet with a spatula and cook other side briefly, then turn omelet out on to a plate. Omelet should be pale. Repeat with remaining egg mixture. When omelets are cool, stack them, roll up and cut into fine strips.
SAUCE: Mix all ingredients for sauce together.
ASSEMBLING THE SALAD: Choose a large platter or shallow serving dish. Put in agar, drizzle with 1 tablespoon Chinese sesame oil and toss together. Arrange cucumber in a layer on top of agar. Arrange shredded omelet in a border round the edge and mound the chicken on top of the cucumber. Pour sauce over the salad and serve immediately. Serves 6-8 as a main course.
CHICKEN: Put water, ginger and wine into a saucepan, bring to the boil and add chicken. Cover and poach gently for 10 minutes then turn heat off and allow chicken to cool in the broth. Lift chicken out, remove skin and bones and cut meat into fine strips.
OMELETS: Beat eggs, water and salt together. Heat a small frying pan with just enough peanut oil to film the bottom. When pan is hot, turn heat low and pour in enough egg mixture to cover the bottom thinly. Cook until egg is just set (this will take only moments), turn omelet with a spatula and cook other side briefly, then turn omelet out on to a plate. Omelet should be pale. Repeat with remaining egg mixture. When omelets are cool, stack them, roll up and cut into fine strips.
SAUCE: Mix all ingredients for sauce together.
ASSEMBLING THE SALAD: Choose a large platter or shallow serving dish. Put in agar, drizzle with 1 tablespoon Chinese sesame oil and toss together. Arrange cucumber in a layer on top of agar. Arrange shredded omelet in a border round the edge and mound the chicken on top of the cucumber. Pour sauce over the salad and serve immediately. Serves 6-8 as a main course.
Chef
