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Ingredients
2 servings
Pickled vegetables
0.5carrot
grated
red onion
finely sliced
6 tablespoonsmalt vinegar
6 tablespoonslight soy sauce
50gcaster sugar
2 tablespoonswater
0.5red chilli
seeds removed and finely chopped
3coriander sprigs
stalks removed and finely chopped
1 teaspoonshichimi
Chicken marinade
2chicken breasts
cut into bite sized pieces
2 tablespoonslight soy sauce
2.5 cmginger
perked and grated
1 tablespoonsesame oil
1garlic clove
crushed
1 teaspooncaster sugar
Salad
Instructions
Spicy vinegar
Step 1
Place the sugar and water on a low heat and stir continuously till dissolved
Step 2
Remove from the heat and add the vinegar and soy sauce, store in the fridge for up to one month adding chilli and coriander just before use
Step 3
Once cool add the carrot and onion and leave for at least 10 minutes
Chicken marinade
Step 4
Combine the marinade in a bowl and add the chicken, leave in the fridge for at least 30 mins
Step 5
Add the chicken to a hot pan and fry until browned all over
Final salad prep
Step 6
Add all ingredients to a plate once cooled, drain the picked vegetables before serving
Notes
2 liked
0 disliked
Crispy
Delicious
Fresh
Special occasion
Spicy
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