Asian summer chicken slaw

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

Medium size chicken breast

300gm

Ripped avocado pitted

100gm

Cherry tomato

50gm

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


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