Ingredients
- 3 tsp of fresh grated ginger
- Carrot (according to your preference)
- 3 tbsp of peanut oil
- 2 tbsp of rice vinegar
- 2 tbsp of brown sugar
- Fresh or dried hot pepper (red pepper paste)
- 5 fresh coriander (or mint) leaves
- 700 g of chicken breast
- 1 garlic clove
- 2 fresh lemon grass (or frozen and grated)
- 1/2 Chinese cabbage or iceberg lettuce
- 6 small green onions
- Unsalted peanuts (a handful)
Preparation
Step 1: Cut the chicken into small pieces and marinate it for at least 4 hours in the marinade.
Step 2: The marinade
Step 3: Mix the minced garlic with grated ginger and chopped lemon grass and add at least 5 tablespoons of soy sauce.
Step 4: Take a salad bowl and mix the chicken with the marinade (if the chicken is not soaked enough, add soy sauce, be careful if it is salty…).
Step 5: Cover the salad bowl with plastic wrap and refrigerate it for at least 4 hours.
Step 6: Once the chicken is well marinated, brown it over high heat in a pan with a little oil. It should be evenly browned. Set it aside.
Step 7: Cut the cabbage or iceberg lettuce into thin strips, grate the carrots (you can add as much as you want, depending on your taste…), thinly slice the green onions and crush the peanuts.
Step 8: For the salad dressing, mix the peanut oil, rice vinegar, and soy sauce (the quantities are indicative, it is better to taste it as you prepare it…). Add the juice of the lime and the zest of half a lemon. Finally, add the brown sugar and a little hot pepper.
Step 9: Mix the chicken with all the ingredients, add the dressing, sprinkle with coriander leaves and crushed peanuts.
Step 10: It’s ready!
Utensils
- 1 Chinois
- 1 Knife – Top 3 best knives
- 1 Wooden spoon – Best sellers
- 1 Salad bowl – Best sellers
- 1 Set of 3 pans – Our selection of the best pans
- 1 Grater – Top of the best graters
- 1 Cutting board – Top of the best cutting boards
- 1 Kitchen scale – Top of the best scales
- 1 Refrigerator – Top of the best refrigerators