Asian summer chicken slaw

Chef Dibyendu Roy is the executive chef at Goa Marriott Resort & Spa and although he is a Bengali, he loves experimenting with global cuisines. And here he is sharing a simple yet flavourful recipe that you can easily try at home.

Ingredients

Methods

• Marinate the chicken breast with salt and pepper and keep it aside.
• Take a pot and make a stock with salt, white pepper and star anise.
• Cook the chicken breast in the stock for 10-12min (don’t overcook the breast).
• Once the chicken breast is cooked take it out and out into ice water to stop over-cooking.
• Take a pan and sauté some ginger and garlic on a very slow flame.
• Once the mixture starts changing colour remove it from the fire and cool it down.
•  Take a bowl and add the ginger garlic mixture, salad oil, soya sauce, and sesame paste and mix them well. Finished with freshly squeezed lemon juices.
• Take the chilled chicken breast slice it and mix it with this dressing, add some finely chopped minted with it.
• Take the half-cut cherry tomato, and sprouts and mix them with the basil & mint leaves and some light soya sauce.
• Check the seasoning.
• Slice the avocado and mix it with the same dressing,
• Serve the marinated chicken on top of a slice of cucumber, avocado and tomato salad on the side 
• Sprinkle sesame seeds and chopped spring onion.
• Drizzle some light soya sauce.
• Serve cold.

Recipe by: Chef Dibyendu Roy, Executive Chef, Goa Marriott Resort & Spa

Images: Dibyendu Roy