A salad of fresh and colorful chicken prepared with a Chinese-inspired cooking technique.
This is a cook by immersing food in boiling liquid, turn off the flame, wait for complete cooling, a kitchenette that I used for my “spaghetti with hake”.
This type of cooking as well as respect the food consistencies and perfect when you have to be programmed before the meal due to time or in summer when the heat drives us to use the little stove.
Ingredients for 12 glasses:
- 500 g chicken breast
- 1 fresh ginger root
- 1 clove garlic
- zest of 1 lemon
- 200 g purple and orange carrots
- 2 lemons
- 2 oranges
- extra virgin olive oil to taste
- salt to taste
Alternatives to complete the dressing:
- 1 tablespoon anise
- 50 g peanuts
- 50 g hazelnuts
- 25 g sunflower seeds and 25 g pumpkin seeds
- 1 tablespoon mustard (my recipe of mustard sauce)
How to prepare the salad
Wash the chicken and deprive him of the filaments.
Bring to a boil in a pot a sufficient amount of water to dip the chicken breast up to cover it, the water flavored with ginger, lemon peel and one garlic cloves.
Introducing the chicken breast into the pan and turn off the heat.
Cover and chill for two three hours (this is the time for a whole chicken breast, cut into pieces if of course the time is reduced).
At this point the chicken is perfectly cooked and tender.
Pull it out of the water, dry and cut into slices or chunks.
Wash and scrub carrots, make very thin slices with a vegetable peeler, resting them on a cutting board, or cut into julienne.
Put the carrots already cut to co cold water bowl and let rest in the refrigerator for at least 15minutes.
Peel the raw citrus fruits, place them in the salad sliced or separating the cloves (including as regards citrus fruits can make variations of your choice in this salad are fine oranges, lemons, tangerines, grapefruit what matters is your taste).
Drain the carrots put them in a glass as I did, or in a salad bowl, and to alternate with layers of chicken, of every layer to add citrus fruits already cut and sprinkle with oily fruit or anise seeds or parsley or mustard, season with olive oil and salt.