Hoisin Chicken Salad

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Who doesn’t love a delicious fresh crunchy salad? Add a tangy sharp/sweet dressing and you have a winning dish that everyone will love. In this recipe I have seasoned the chicken with shichimi togarashi which is a spice blend containing sea salt, chilli, white poppy seeds, unhulled golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper and lemon myrtle , this exotic spice blend just brings the chicken to life. You can buy this blend here

Serves 2


2 large chicken breasts
Shasimi Togarashi
White pepper
Sea salt
2 tablespoons vegetable oil
4 cups Chinese cabbage
3 spring onions both white and green parts sliced
1 cup picked mint leaves
1 cup coriander leaves chopped
1/2 cup toasted peanuts
1 yellow pepper slices
1/2 cup crispy noodles
1 cup cherry tomatoes halved
1 cup beansprouts

Season both sides of the chicken breast well with the salt, pepper and shichimi togarashi and in a large frying pan with the vegetable oil fry until golden brown and cooked through. Set to one side to rest and then sliced

Shred the cabbage and combine with the coriander leaves, mint leaves and sliced spring onions, Place in your serving bowl and dress with the dressing. Now add the chicken, beansprouts, yellow pepper, peanuts, crispy noodles, tomatoes and  snowpeas . Add more dressing to taste.

Hoisin Dressing:

1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon chilli flakes

Hoisin Dressing:
In a bowl, combine the ingredients and whisk well to blend, taste and season as necessary

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by | May 25, 2016 · 6:45 am

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