2 hrs 25 mins
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
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.
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.
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.
Toss and mix in the wood ear mushrooms, red chilli, cucumber, and chicken. Cover and let it marinate in the refrigerator for 20 minutes.
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!