Sesame chicken salad

Japan

A fresh green salad with steamed chicken and creamy sesame dressing. Delicious as lunch, appetizer or as a light meal salad.

Ingredients

500 g Chicken disc fillet

2 tbsp Fresh ginger juice

1 tbsp Chinese rice wine

4 tbsp Japanese sesame sauce

2 Garlic cloves, pressed

4 tbsp Cooking juices from the steamed chicken

Salt to taste

200 g Finely chopped iceberg lettuce

0.5 Sliced cucumber

2 Stems of finely chopped spring onion

First, peel and grate a piece of fresh ginger. Squeeze out and reserve 2 tablespoons of juice. After that, marinate the chicken with the ginger juice and Chinese rice wine in the refrigerator for 2 hours. Instead ginger juice, you can also use ginger slices.
Then steam the chicken for 15-20 minutes until cooked through. Then let the chicken cool down. Pull the chicken into pieces (pulled chicken) by hand. Reserve the cooking liquid for the salad dressing.
In the meantime, finely chop the ingredients for the salad.
Whisk together the ingredients for the sesame salad dressing. 4 tablespoons Japanese sesame sauce, 2 cloves of crushed garlic, 0.5 teaspoon sesame oil, 4 tablespoons steamed chicken cooking liquid. Season with salt.
Just before serving, toss the chicken, lettuce, and half of the sesame sauce. Garnish the chicken salad generously with toasted white sesame seeds and chopped spring onions.