a spicy chicken salad – Liberation

a spicy chicken salad – Liberation

Nothing goes beyond cooking to warm the mood. This Wednesday, a fresh and pep-filled dish, created by the Bao Family.

This Wednesday, we follow the Bao Family – the team in charge of the Parisian restaurants Gros bao and Bleu bao, led by chef Céline Chung – into the kitchen to create a spicy chicken salad (1), super fresh thanks to the cucumbers. celery and lettuce which are part of its composition. The chicken, on the other hand, is boiled in water with ginger which gives it a little pepper.

For two people: 1 to 2 chicken breasts; 1.5 liters of water; 3 slices of ginger; 1 onion; half a cucumber; 1 stalk of celery; 1/2 bunch of coriander; 2 onion stalks; 1 lettuce; sesame seeds. For the sauce: 1 tablespoon rice vinegar; 1 tablespoon light soy sauce; 1 tablespoon sugar; 2 tablespoons sesame puree; 1 tablespoon sesame oil; 1 tablespoon chili pepper oil (and a little more for sauce).

Place the chicken at room temperature. In a large saucepan boil the water with the ginger and minced onion and then add the chicken. Cook over medium heat for eight minutes, cover, turn off the heat and simmer for fifteen minutes, until chicken is cooked through. Drain and let cool.

When the chicken is completely cooled, cut into strips. Cut the cucumber, celery and onion into julienne strips, remove the leaves from the coriander stalks. Wash the lettuce and remove the leaves.

In a small bowl combine all the ingredients for the sauce. Add the chicken and vegetables. Mix. Serve with chili pepper oil and sesame seeds.

(1) The Bao family, Chinese cuisine between tradition and modernityby Céline Chung and her entire team, photo by Grégoire Kalt, Hachette Pratique, 2022, 35 euros.

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