Chicken and vegetable salad (Japanese recipe)

Name: Chicken and vegetable salad (Japanese recipe)
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 0.00 chicken; 400.00 g chicken breast fillets deboned, strips; 50.00 ml soy sauce; 50.00 ml sherry dry; 0.00 flour cake; 0.00 oil for deep frying; 1.00 cucumber English variety, quartered; 1.00 onion sliced into rings; 4.00 cabbage strips; 2.00 tomatoes quartered; 50.00 ml vinegar grape; 30.00 ml oil; 5.00 ml salt; 5.00 ml english mustard; 20.00 ml sugar; 0.00 freshly ground black pepper pinch

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (16)

0.00	chicken
400.00 g	chicken breast fillets — deboned, strips
50.00 ml	soy sauce
50.00 ml	sherry — dry
0.00	flour — cake
0.00	oil — for deep frying

VEGETABLES

1.00	cucumber — English variety, quartered
1.00	onion — sliced into rings
4.00	cabbage — strips
2.00	tomatoes — quartered

SAUCE

50.00 ml	vinegar — grape
30.00 ml	oil
5.00 ml	salt
5.00 ml	english mustard
20.00 ml	sugar
0.00	freshly ground black pepper — pinch

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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.