Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, steamed chicken & radish sprout salad with mentaiko mayo wasabi. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Chinese steamed chicken with ginger and green onion. I have made this steamed chicken recipe several times this summer. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese.
Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook steamed chicken & radish sprout salad with mentaiko mayo wasabi using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Make ready 130 grams Chicken breast
- Prepare 1 tbsp Spicy mustard mentaiko (or mentaiko)
- Take 1/3 pack Radish sprouts
- Take 1 dash ○Salt and pepper
- Make ready 50 ml ●Water
- Make ready 2 tbsp ●Sake
- Prepare 1 tsp ●Vinegar
- Prepare 1 tbsp ☆Mayonnaise
- Take 1 tsp ☆Mentsuyu (2x concentrate)
- Prepare 5 cm ☆Wasabi paste (tube)
- Take 1 ★Coarsely ground black pepper
- Prepare 2 pinch ★Sugar
Steamed chicken is a popular continental food that is healthy and high in protein. Steaming chicken enables us to keep the calories and fat count low in the dish. This steamed chicken is very delicious, and is popular in Southeast Asian countries. normally served with chicken rice. It is very easy to make.
Steps to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Remove the skin from the chicken and let it warm up to room temperature. Season it with the ○ ingredients.
- Add the ● ingredients to a saucepan and heat over low heat until the mixture is just about to boil. Then add the chicken. Make a drop-lid with some aluminium foil and continue to simmer the mixture for 5 minutes. Then turn off the heat and leave it to steam for a further 5 minutes.
- After the 5 minutes is up, take the chicken out of the pan, drain it, and leave it to cool.
- Remove the mentaiko from the egg sac. Cut the radish sprouts in half lengthwise.
- Once the chicken has cooled, shred it up with your hands and add it to a bowl.
- Add the mentaiko and the ☆ ingredients to the bowl from Step 5 and mix everything together thoroughly.
- Lastly mix in the radish sprouts and adjust the flavour with the ★ ingredients. It's ready. Chill the salad well in the fridge and serve.
- If you have any left overs they taste delicious in a sandwich.
Cantonese steamed chicken is an easy, relatively quick dish to make. Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Steamed Chicken and Vegetables with Soy Dipping Sauce. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Have you tried Shunde Steamed Chicken?
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