Name: Coriander and chicken salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 bunch coriander; 4 cup (1l) chicken stock; 1/4 cup (60ml) light soy sauce; 2 piece of ginger, sliced; 2 cloves garlic, sliced; 500 gram chicken breast fillets; 2 lebanese cucumbers, shredded; 3 celery stalks, cut into thin strips; 1 teaspoon sesame seeds, toasted; 1/2 teaspoon chilli flakes

Coriander and chicken salad

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

2 bunch coriander

4 cup (1l) chicken stock

1/4 cup (60ml) light soy sauce

2 piece of ginger, sliced

2 cloves garlic, sliced

500 gram chicken breast fillets

2 lebanese cucumbers, shredded

3 celery stalks, cut into thin strips

1 teaspoon sesame seeds, toasted

1/2 teaspoon chilli flakes

Method

1.Wash coriander and pat dry. Pick leaves and set aside. Place stems and roots in a saucepan with stock, soy sauce, ginger and garlic. Bring to boil, reduce heat and simmer for 10 minutes.

2.Add chicken and simmer on very low heat for 10 minutes. Remove pan from heat and set aside for 30 minutes for flavours to thoroughly infuse chicken.

3.Place coriander leaves, cucumber, celery, sesame seeds and chilli flakes in a bowl. Remove chicken from stock and shred meat. Add to cucumber mixture with 1 tablespoon stock and toss to combine. Reserve remaining stock for another use. Serve salad.

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Ingredients

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