Bang Bang Salad ( Chinese Chicken Salad)
This recipe is a popular Chinese salad with a little Japanese touch. The original dish (Sichuan style) comes with a savory, spicy and slightly tangy sauce. Personally, I am not a huge fan of spicy food, also my daughter is allergic to nuts, so my sauce/dressing is a basic mixture of the original sauce minus all the spicy ingredients. You can add some chili oil and spicy chili bean sauce (Dou Ban Jiang), if you enjoy a spicier flavor.
★ The amount of ingredients and heating time are measured for 1 ~ 2 people.
Ingredients
★ cooking times may vary depending on your microwave's wattage, brand and size.
Directions
-
- Place 3 chicken tenderloins in the Donabe, and prick them with a fork all over a few times.
- Pour sake and salt over the chicken tenderloins then cover with the lid.
- Change the power level of your microwave down to 60 % then cook for 3~4 min. ***1
- Once you take the Donabe out from your microwave, leave it with the lid on for 3 min or so. ***2
- Shred the chicken once it cools down.
(Sauce and the vegetables)
- Cut the tomato into thin slices.
- Cut the cucumber into thin strips.
- Add ginger, sugar, vinegar, soy sauce in a bowl and mix well. ( add white sesame seed / optional)
- Add sesame oil to the bowl and mix altogether. (Add chili oil too if you would like)
- Place sliced tomatoes and cucumbers on a plate.
- Top it off with the shredded chicken.
- Pour the sauce over the chicken and vegetables.
***1...The chickens' internal temperature needs to be 165 degrees. Please cook additional 30 seconds at a time until the chicken is fully cooked. ***2...Once the chicken has reached to the safe internal temperature, take them out from the Donabe and let them cool off.
cucumber, tomato, miso, chicken tenderloin,
