|
2
tablespoons olive oil
100
gm shitake mushrooms, cut in half
100
gm snow peas, trimmed
500
gm poached chicken cut into strips
1
red capsicum cut into strips
2
witlof, with leaves separated
2
tablespoons pickled ginger
50
gm toasted almonds
For
the dressing...
1
tablespoon soy sauce
2
tablespoons lemon juice
40
ml dry sherry
1
teaspoon hoisin sauce
1
teaspoon Chinese five spice powder
1
clove of garlic, finely chopped |
Whisk all the
ingredients of the dressing together. Heat olive oil on
a frying pan and cook the mushrooms until tender and
remove from the heat. Blanch the snow peas on boiling
water and then refresh on cold water.
Toss the chicken, mushroom, snow peas,
capsicum and witlof with the dressing. Serve on a plate
and garnish with the pickled ginger and almond. |
