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Chicken Salad

Chicken Salad

Chicken Salad

Recipe by: Keletso
Serves: 4
Cooking: 45 min
Preparation: 40min (Plus 24 hours to marinade)

Shanghai marinade:
160ml soya sauce
2 tsp  five-spice
60ml rice vinegar
80ml tomato sauce
4tbsp Castor sugar
240ml orange juice
2tbsp ginger
1kg deboned Chicken Thigh
Salt and pepper
Mixed lettuce leaves
Carrot 
Cucumber
Yellow pepper, sliced
Red pepper, sliced

For the orange-ginger reduction:
1litre orange juice, freshly-pressed200ml white wine vinegar200ml white sugar80ml ginger, finely grated

Method:
Mix all items for the marinade
 in a bowl add your chicken pieces and allow to marinate overnight. When preparing chicken, heat up grill until hot. Cook skin side first until golden and slightly charred. Set chicken aside and allow to cool.Reduce the remainder of the marinade it needs to be a thick marinade consistency. As soon as it boils, reduces heat and let it simmer until ¾ reduced and then allow marinade to cool.Add all to a pot, stir over low heat until sugar is dissolved. Bring to a boil and reduce ¾ until a syrup consistency is reached.Let cool and place in squeegee bottle.Serve chicken with the mixed salad leaves,cucumber ribbons, peppers and carrot ribbons and the orange ginger reduction on the side.

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