Preparation: 30 mins
Cook: 15 mins
Serves: 8
2 tbsps KNORR No Added MSG Chicken Seasoning Powder
60 gm black wood ear fungus, soaked and hard vein removed
250 gm chicken breasts, skin removed
100 gm shallots, sliced thinly
1 ginger flower (bunga kantan), sliced finely
1 small cucumber, seeded and shredded finely
Sambal dressing:
3 tbsps bottled sambal belacan
3 tbsps lime juice
3 tbsps castor sugar
Method:
1. Scald fungus in boiling water. Leave to stand for 1 min. Drain and cut into fine strips. Set aside
2. Marinate chicken with KNORR No Added MSG Chicken Seasoning Powder for 20 mins. Steam chicken on a plate in a steamer till done, about 15 mins. Allow to cool and shred
3. Combine fungus, shredded chicken, shallots, ginger flower and cucumber in a mixing bowl. Leave in the fridge to chill
4. Just before serving, add sambal dressing. Toss and serve immediately
No comments:
Post a Comment