Tossed Free Range Chicken with Seasonal Fruits and Kamquat Sauce

by

Ingredients

Recipe for 4 people

 

Part 1

  • Free Range Chicken 1.2 - 1.4 kg 1/2 ea
  • Fresh Sand Ginger/ Sand Ginger Powder 30 g/10 g
  • Salt 15 g
  • Hua Diao Wine 15 g
  • Spring Onion 15 g

 

Part 2

  • Onion 1/2 ea
  • Coriander 30 g
  • Pear 1 ea
  • Romaine Lettuce 100 g
  • Oak Butter Lettuce 100 g
  • Red Coral Lettuce 100 g
  • Yam Bean/Sweet Turnip 100 g
  • Cucumber 100 g
  • Crispy Fried Dough/Cracker 100 g
  • Kamquat Sauce 30 g

How to Make It

Step 1

Apply ingredient (Part 1) over chicken, marinate for 30 minutes; steam* 20 minutes to cook. Cool the chicken to room temperature, debone and cut meat to 1 x 4 cm long.

Step 2

Wash; cut ingredient (Part 2) to approximately 4cm long.

Step 3

Put shredded chicken, fruits and veggies in a mixing bowl; add kamquat sauce and fish sauce. Gently toss to equally mixed, put on plate, topped with crispy dough; ready to serve.

 
*Cooking Appliance:
Combi-steam oven 400 series
BS 470