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Ingredients

+

Method

  • Chicken meat, cooked & shredded 150.0 g
  • Coriander leaves 7.0 g
  • Sweet potato, shredded & fried 8.0 g
  • Radishes, thinly sliced 5.0 g
  • Onions, shredded 30.0 g
  • Carrots, julliene 20.0 g
  • Leeks, julliene 20.0 g
  • Red Peppers, julliene 20.0 g
  • Lettuce leaves, baby gem 20.0 g

Spring Onion & Ginger Paste

  • Ginger purée 125.0 g
  • Spring onion 30.0 g
  • Peanut oil 180.0 g

Vinaigrette Base

Spring Onion & Ginger Vinaigrette

  • Spring onion & ginger paste 30.0 g
  • Vinaigrette Base 60.0 g

This chicken-based salad is built using flavors and ingredients from the Shunde region of China. Oyster sauce and soy sauce combine to bring a deep and slightly sweet flavor to the dish, which is complemented with the saltiness of chicken powder and sweetness of honey. Rice vinegar is added to bring acidity. A salad base of lime leaves, coriander, onion, carrot, leek, and red pepper brings crunchy textures, sweetness and aromatics while crispy potatoes are added for a firmer texture. Ginger, spring onion, and peanut oil are also added to the dressing to bring warmth and aroma.

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Preparation

  1. Method

    1. Blanch the chicken and tear it into shreds. Shred the potatoes and fry them until golden brown.
    2. Cut all other ingredient to sizing.
  2. Spring Onion & Ginger Paste

    1. Stir fry minced ginger purée and spring onion in peanut oil until fragrant.
  3. Vinaigrette Base

    1. Make vinaigrette according to proportions. 
  4. Spring Onion & Ginger Vinaigrette

    1. Mix together spring onion and ginger paste with vinaigrette base.
    2. Arrange the ingredients according to the application and serve with sauce.
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