Spicy Tangy Konjac and Chicken Salad

Cooking StepsHow to cook Spicy Tangy Konjac and Chicken Salad step by step

Cooking Process

1. 
   Step 1

   Velvet the chicken breast: Slice chicken breast into thin pieces, coat with cornstarch and mix well. Cook in boiling water with ginger and scallion until done. Remove and drain — the cornstarch coating keeps the chicken silky and tender.

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2. Step 2

   Blanch the konjac knots: Boil the konjac knots in water until heated through, then rinse under cold water and drain to preserve their crunchy texture.

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3. Step 3

   Make egg crepe strips: Beat the egg and pan-fry into a thin omelette in a flat pan. Let cool, then cut into wide strips.

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4. Step 4

   Prepare the signature dressing: In a bowl, combine bird’s eye chili, minced garlic, chopped scallion, white sesame seeds, and chili powder. Pour hot oil over to bloom the aromatics. Add 2 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon oyster sauce, and 1 tablespoon sesame oil. Stir to combine.

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5. Step 5

   Toss and marinate: In a large bowl, combine the chicken, konjac knots, egg crepe strips, smashed cucumber, and cilantro. Pour the dressing over and toss everything together. Let rest for 10 minutes so the flavors meld, then plate and serve.

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