The first step is to make Oriental Poached Chicken. You can use pieces of roast chicken as well, but this poached chicken tastes sooo good! You can make it a day in advance and put it in your fridge, if you want.
Oriental Poached Chicken
- 125 ml soy sauce (not the sweet kind!)
- 125 ml orange juice
- 4 dl water
- 3 pieces of fresh ginger of approx. 2,5 cm, flattened with the back of a knife
- 1/2 five spice powder (or 2 star anise)
- 4 chicken breasts (without the skin)
- Bring all liquids and spices to the boil in a pot or big pan.
- Turn down the heat so the liquid simmers and add the pieces of chicken.
- Cover and turn the heat even lower, simmer for approx. 2 mins, turn the chicken and simmer for 2 more mins.
- Leave the chicken in the broth to cool down. (You can also put it in the fridge this way if you want to use it the next day.)
- Remove the chicken once it's cold and cut it into small pieces, suitable for a salad for children.
Chinese Chicken Salad
- The pieces of oriental poached chicken made using the recipe above, or at least 2 cups roast chicken in small pieces
- 2 or 3 spring onions, chopped
- 1 very big carrot (or a number of smaller ones), in small pieces (julienne or similar)
- 2 stems of white celery, in narrow strips
- 1 red bell pepper, finely chopped
- 2 or 3 handfuls of soy sprouts
- 1/2 cup roast sesame seed
Dressing:
- 2 tsp fresh ginger, finely chopped
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
If preferred:
- 1 package oriental noodles (you can fry them instead of cooking them if you like, so they become crunchy)
- 6 or 8 crispy tortilla bowls
- Put the chicken with all of the vegetables and the sesame seeds in a bowl. Add in the dressing and stir well.
- If you want to, you can add either cooked or fried noodles to the salad, otherwise serve it without noodles in crispy tortilla bowls.