Coarsely shredded chicken by beating it and after that tossed with veggies and the drizzle of an Asian sweet-spicy dressing is a salad that you will anticipate making often.

BANG BANG CHICKEN SALAD

Components

2 boneless chicken breasts
6-8 garlic cloves
Salt to taste
2 spring onions
1 medium English cucumber
1/4 cup light soy sauce
Crushed black peppercorns to taste
2 tablespoons toasted white sesame seeds
2 spring onion bulbs, sliced into 3 inch pieces
1/4 cup diagonally sliced spring onion greens
1 tsp castor sugar
1 tablespoon chilli oil
1 tablespoon green onion oil

Technique

1. Heat 3 cups water in a wok, add garlic cloves, chicken breasts, salt, spring onions and let it come to a boil. Continue to prepare for 8-10 minutes.
2. On the other hand, cut the cucumber into thin strips. Transfer it in a bowl.
3. Drain pipes the chicken pieces and place them on a worktop. Reserve the cooked chicken broth. Bang the chicken breasts to shreds. Mix this with the cucumber.
4. Add light soy sauce, crushed black peppercorns to taste, toasted white sesame seeds, castor sugar, spring onion bulbs, spring onion greens, chilli oil, green onion oil, 1/4 cup of the prepared chicken broth and blend well. Transfer into a serving bowl. Serve immediately.

Click to Subscribe:
For more recipes:
To get recipes on your Google or Alexa gadgets, click here:
Best prepared in Wonderchef Kitchenware.
Purchase Now on:
Facebook:
Twitter:
Instagram:

#SanjeevKapoor #chickensalad #chickensaladrecipe #chineserecipe

sanjeev kapoor sanjeev kapoor dish sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian dishes master chef indian food recipes bang chicken salad bang chicken salad recipe how to make bang chicken salad chicken salad chicken salad dish how to make chicken salad chinese recipe chinese chicken salad chinese food chinese cuisine chinese chicken salad dish salad recipe

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves