Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, steamed chicken & radish sprout salad with mentaiko mayo wasabi. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is something that I’ve loved my entire life. They are nice and they look wonderful.
Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. It is quick and easy to prepare steamed chicken, and the gravy is the most satisfying part of the dish. Children can finish eating a bowl of steamed rice just with the gravy. Steamed chicken rice is a Chinese influenced dish that is very famous in Indonesia.
To get started with this particular recipe, we have to prepare a few ingredients. You can have steamed chicken & radish sprout salad with mentaiko mayo wasabi using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Take 130 grams Chicken breast
- Prepare 1 tbsp Spicy mustard mentaiko (or mentaiko)
- Prepare 1/3 pack Radish sprouts
- Take 1 dash ○Salt and pepper
- Get 50 ml ●Water
- Get 2 tbsp ●Sake
- Prepare 1 tsp ●Vinegar
- Make ready 1 tbsp ☆Mayonnaise
- Get 1 tsp ☆Mentsuyu (2x concentrate)
- Take 5 cm ☆Wasabi paste (tube)
- Take 1 ★Coarsely ground black pepper
- Prepare 2 pinch ★Sugar
If you're looking to keep the calories low, steamed veggies like broccoli or spinach can be cooked alongside the chicken. Brown rice also makes a healthful side. For added flavor without added calories and fat, serve the chicken with a wedge of lemon or lime.. Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes.
Steps 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.
For added flavor without added calories and fat, serve the chicken with a wedge of lemon or lime.. Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes. It is incredibly delicious when it is appropriately prepared. This recipe is widely popular in Southern China, including Guangdong, Fujian, and Hong Kong. This technique is very versatile and the chicken can be used in salads, wraps & sandwiches, or is delicious just as is with an avocado dip or herb sauce.
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