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Hand Torn Chicken Salad

    By cookcall


    2 chicken breast

    1 piece ginger, sliced

    3 garlic cloves, chopped

    1 red chili, chopped

    1/2 lemon, sliced

    1/2 cup red wine vinegar

    1 tablespoon fish sauce

    2 tablespoons sesame oil

    1 tablespoon baked white sesame

    1/2 teaspoon salt

    2 tablespoons tomato sauce


    1. Drop the chicken breasts in a pot, drop the ginger in the pot, pour some water in the pot, heat the pot over medium heat, bring to a boil, boil for 20 minutes, until tender and soft


    2. Tear up the chicken breasts in a bowl, set aside


    3. Pour white sesames and garlic in the bowl, drop the sliced lemon in the bowl


    4. Mix the red wine vinegar, fish sauce, and tomato sauce until even, pour the mixture in the bowl


    5. Rinse the pot, heat the pot over medium heat, pour sesame oil in the pot, drop the chopped chili in the pot, stir until fragrant


    6. Pour the chili mixture in the bowl, mix until even, season with salt


    7. Serve