Chicken Quick Asian

Chinese market salad

Name: Chinese market salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 1 barbecued chicken; 2.5cm piece ginger, peeled; 1 long red chilli; 4 spring onions; 1 green capsicum; 100g (1 1/4 cups) bean sprouts; 1/4 cup coriander leaves; 2 tablespoons olive oil; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 teaspoons brown sugar; 2 garlic cloves, crushed

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by Jill Dupleix

Food writer

Oct 03, 2015

Buy a barbecued chicken and a few crisp Chinese aromatics and you have an instant market lunch.

1 barbecued chicken
2.5cm piece ginger, peeled
1 long red chilli
4 spring onions
1 green capsicum
100g (1 1/4 cups) bean sprouts
1/4 cup coriander leaves

Dressing

2 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
2 garlic cloves, crushed

Method

1.

Remove the skin and bones from the chicken, then finely shred the flesh.
2.

Cut the ginger into thin matchsticks. Trim the ends of the chilli and slice lengthways into matchsticks. Cut the spring onions into 10cm lengths, then cut into matchsticks. Trim ends from capsicum and cut four 'walls' from it, discarding the core and seeds. Cut the capsicum into long matchsticks. Place in a heatproof bowl with bean sprouts. Cover with boiling water to soften slightly, then drain.
3.

Whisk the dressing ingredients together in a large bowl, then add the shredded chicken, ginger, chilli, spring onion, capsicum, bean sprouts and coriander leaves. Toss gently to combine, then serve in bowls.