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🍽️ Smoked Chicken Salad Bowl

438 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken breast fillet (1 chicken breast fillet)
• salt
• 3 tbsp olive oil
• 2 tbsp black tea leaves
• 50 g sugar
• 50 g long-grain rice
• 40 g ginger (1 ginger)
• 1 tbsp Thai fish sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• pepper
• 1 tsp sesame oil
• 2 tbsp sesame seeds
• 150 g snow peas
• 1 red onion
• 400 g papaya (1 papaya)
• 150 g romaine lettuce (1 romaine lettuce)
• 1 chicory
• 0.5 bunch cilantro

Instructions

1. 1. Rinse the chicken fillet under cold water and pat it dry with kitchen paper. Lightly salt the meat. Heat one tablespoon of olive oil in a non-stick pan. Sear the meat on both sides for about three minutes over very high heat.
2. 2. Line a wok with aluminum foil. Make sure the foil extends well beyond the rim of the wok.
3. 3. Mix the tea leaves and sugar with the rice. Spread this mixture evenly over the bottom of the wok. Place the wok over high heat until it starts to smoke.
4. 4. Place the rack in the wok and put the chicken on it. Cover the wok. Wrap the overhanging aluminum foil tightly around the lid to keep the smoke inside. Turn off the heat and let the chicken steam in the wok for ten minutes. Open the kitchen window if possible.
5. 5. Peel the ginger and grate it finely. Squeeze the grated ginger, for example using a garlic press or your hands, and catch the juice in a small bowl.
6. 6. Whisk the ginger juice with the fish sauce, soy sauce, and rice vinegar. Season the sauce with a little salt and pepper. Stir in the sesame oil and the remaining olive oil.
7. 7. Toast the sesame seeds in a dry pan over medium heat. Take half of the hot sesame seeds and stir them into the dressing sauce. Set the remaining sesame seeds aside.
8. 8. Trim the ends of the snow peas and cut them into thin strips. Blanch the strips in boiling salted water for 30 seconds. Remove them, drain, and rinse with cold water (this is called blanching). Peel the onion and cut it into thin strips as well.
9. 9. Peel the papaya. Cut it in half and remove the seeds. Cut the flesh into thin strips.
10. 10. Wash the romaine lettuce, separate the leaves, and dry them in a salad spinner. Wash the chicory and cut out the hard central rib in a wedge shape. Slice the chicory into rings.
11. 11. Toss the lettuce, chicory, snow peas, and onion strips with half of the dressing sauce. Place the mixture in a large bowl. Arrange the papaya strips on top and sprinkle everything with the reserved sesame seeds.
12. 12. Remove the chicken from the wok and slice it lengthwise into thin slices. Place the chicken slices on the salad. Drizzle everything with the remaining dressing. Wash the coriander, shake it dry, pick off the leaves, and chop them roughly. Sprinkle the coriander over the salad.

Nutrition per serving

• kcal: 438
• Protein: 37 g · Fett/Fat: 26 g · Carbs: 13 g