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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
|
Medium size chicken breast |
300gm - Advertisement -
|
|
Ripped avocado pitted |
100gm |
|
Cherry tomato |
50gm - Advertisement -
|
|
Cucumber |
100gm |
|
Beans Sprout |
50gm |
|
Ginger |
40gm |
|
Garlic |
30gm |
|
Star anise seed |
4-5 no |
|
Light soya sauce |
2-3 tsp |
|
Lemon juice |
2-no |
|
Sesame paste |
2 tsp |
|
Mint and basil leaves |
20gm |
|
Green onion |
10gm |
|
Sesame seeds |
For garnish |
|
Salad oil |
100ml |
|
Salt and white pepper |
As per required |
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
