Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, steamed chicken & radish sprout salad with mentaiko mayo wasabi. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must 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.
Ingredients
The ingredients needed to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Get 130 grams Chicken breast
- Make ready 1 tbsp Spicy mustard mentaiko (or mentaiko)
- Prepare 1/3 pack Radish sprouts
- Make ready 1 dash ○Salt and pepper
- Take 50 ml ●Water
- Take 2 tbsp ●Sake
- Prepare 1 tsp ●Vinegar
- Take 1 tbsp ☆Mayonnaise
- Get 1 tsp ☆Mentsuyu (2x concentrate)
- Get 5 cm ☆Wasabi paste (tube)
- Get 1 ★Coarsely ground black pepper
- Get 2 pinch ★Sugar
Steamed chicken is our all times favorite! Healthy and easy, my boy likes all kinds of steamed chicken dishes. This steamed chicken is very delicious, and is popular in Southeast Asian countries. normally served with chicken rice. It is very easy to make.
Instructions
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.
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. Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Steamed chicken with dried lily buds, Steamed chicken with mushrooms, Steamed Chicken Delicious steamed chicken dish.
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