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Ethnica Salad With Chicken and Aromatic Vegetable - Recipe Video

A simple and easy to understand recipe video shows how to make Ethnica Salad With Chicken and Aromatic Vegetable.
This is a grilled chicken-topped salad that ethnic lovers will love. Season the meat well and enjoy it with plenty of aromatic vegetables for a refreshing taste. This is a salad that is full of volume and hearty.
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Cook time

15 minutes

Ingredients
2 servings

  • Chicken thigh
    250 g
  • Base Seasoning
  • Nam pla fish sauce
    1 tbsp
  • Lime
    2 tsp
  • Chili powder
    1/2 tsp
  • Garlic powder
    1/2 tsp
  • Salt
    2 three finger pinches
  • Olive oil
    2 tsp
  • Radish sprouts
    30 g
  • Coriander
    10 g
  • Japanese ginger (Myoga)
    1
  • Green shiso leaves
    3 sheets

How to make

  1. Prepare. Cut off the radish sprouts root.
  2. 1. Cut radish sprouts in half. Cut off the coriander root and cut into 0.4-inch pieces.
  3. 2. For green shiso leaves, cut off the stem and slice it. For Japanese ginger (myoga), cut off the base and slice it.
  4. 3. Cut chicken thigh into bite-sized pieces, place in a bowl, add the marinade ingredients, and rub well so that the flavor is absorbed.
  5. 4. Add olive oil to a pan over medium heat, add Step 3, and cook until browned and cooked through.
  6. 5. Place Step 1, 4, and 2 on a plate and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your liking. You can still enjoy adding celery or other aromatic vegetables as you like.

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