Chinese Chicken, Rice & Cucumber Salad

Ingredients (serves 4)

500 gram chicken thigh fillets, skinless and boneless
4 tbs dried fried onions for garnish
1 cucumber cut in slices, marinated in 4tbs white wine vinegar plus 1 tbs of sugar
325 grams Pandan rice, cooked according to instructions on the packaging

Marinade

3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Chinese cooking wine or dry sherry (optional)
2 tsp sriracha or 1 ½ tsp dried chili flakes (optional)
1 tsp sesame oil
1 tsp white sugar
2 garlic cloves, crushed
1 ½ tsp fresh ginger, finely grated

Method

Cut the chicken into small pieces.
Combine the Marinade ingredients in a bowl.
Add the chicken and set aside to marinate for at least 30 minutes, up to overnight.
Heat 1 tbsp oil in a large frying pan over medium high heat.
Cook the chicken for around 8 minutes until deep golden brown and cooked through.
Serve immediately, garnished with dried fried onions on top, Pandan rice and cucumber slices in vinegar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s