CHILLED CHICKEN & WOOD EAR SALAD

2-3 Servings

2 hrs 25 mins

Starter
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INGREDIENTS

15g Dried Wood Ear Mushrooms
1/2 Japanese Cucumber
Toasted Sesame (for garnishing)
150g Chicken Breast
1/2 Red Chilli
Lettuce (for plating)

----- Sauce -----

2 tsp Light Soy Sauce
1/2 tbsp Sesame Oil
2 tsp Chicken Stock Powder
1 Stalk of Coriander
3 Cloves of Garlic
1 tsp Chinese Black Vinegar
1/2 tbsp Sichuan Peppercorn Oil (Hua Jiao)
3 tsp Sugar
5 tbsp of Guinness Foreign Extra Stout

PREPARATION

STEP
1

Soak the dried wood ear mushrooms in water for 2 hours. Thinly slice the cucumber and red chilli into strips and shred the chicken breast.

STEP
2

Drain the mushrooms and place in a saucepan over medium heat; boil for 2 minutes. Take it out and soak in cold water to cool down.

STEP
3

Finely chop the garlic and coriander and place in a separate bowl. Add and stir in Guinness Foreign Extra Stout and the rest of the sauce ingredients.

STEP
4

Toss and mix in the wood ear mushrooms, red chilli, cucumber, and chicken. Cover and let it marinate in the refrigerator for 20 minutes.

STEP
5

Plate the salad on the lettuce in a serving dish and garnish with sesame seeds. Served chilled. Enjoy with a chilled can of Guinness Foreign Extra Stout!