Chicken and vegetable salad (Japanese recipe)

Recipe from: 9/6/1990 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • CHICKEN
  • 400
    g
    chicken breasts, deboned and cut into strips
  • 50
    ml
    soy sauce
  • 50
    ml
    dry sherry
  • cake flour
  • oil for deep-frying
  • VEGETABLES
  • 1
    English cucumber, quartered
  • 1
    onion, cut into thin rings
  • 4
    cabbage leaves, cut into thin strips
  • 2
    small tomatoes, quartered
  • SAUCE
  • 50
    ml
    grape vinegar
  • 30
    ml
    oil
  • 5
    ml
    salt
  • 5
    ml
    English mustard
  • 20
    ml
    sugar
  • pinch pepper
 

Method

 
Marinate the chicken strips in the soy sauce and sherry for 20 minutes. Lightly flour the meat. Heat enough oil in a saucepan and deep-fry the chicken strips until done. Drain on paper towelling. Place the chicken in a serving bowl with the vegetables. Blend all the sauce ingredients and pour over the chicken and vegetables just before serving. Serves 4.
 

Read more on: poultry  |  deep-fry
 

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