Chicken Salad with Crispy Noodles
6 servings
240 minutes
Lightly fry the chicken breast to keep it juicy. Then combine it with crispy buckwheat noodles. Recipe from the Delicatessen restaurant.
1
For crispy buckwheat noodles: place the noodles in a large container and pour boiling, well-salted water over them. Let steep for 15-20 minutes until fully cooked, then drain the water. Drizzle the cooked noodles with oil and spread them in a thin layer on a silicone sheet. Place in an oven preheated to 90ºC. After 30 minutes, stir and repeat 2-3 more times until the noodles are completely dried and brittle. Remove from the oven and let cool completely.
- Buckwheat noodles: 80 g
- Boiling water: 1 glass
- Vegetable oil: 120 ml
2
Fry the dried noodles in vegetable oil heated to 210ºC. The noodles should puff up noticeably. Transfer to a paper towel to remove excess fat and let cool.
- Deep frying oil: 2 l
3
For fried chicken breast: cut the chicken fillet at the thickest part and open it 'butterfly' to even out the thickness across the breast. Salt on all sides. Place the chicken fillet and butter in a vacuum bag, vacuum seal, and submerge in water heated to 60ºC. Cook in a water bath for 40 minutes, then remove and cool in ice water. Quickly grill the cooked breast until nice stripes appear. Do not overcook, or the breast will become dry.
- Chicken breast: 350 g
- Butter: 30 g
- Salt: to taste
4
For the vinaigrette sauce: honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peeled garlic, peeled ginger, salt (to taste), and pepper should be placed in a blender bowl and mixed until smooth.
- Honey: 100 g
- Vegetable oil: 120 ml
- Rice vinegar: 80 ml
- Soy sauce: 40 ml
- Sesame oil: 40 ml
- Garlic: 6 g
- Ginger: 30 g
- Ground black pepper: to taste
- Salt: to taste
5
For the salad: blanch edamame beans in boiling, heavily salted water, then cool in ice water and shell. Remove the tough veins from red cabbage and shred it into strips 3 mm wide. Remove the central stems from romaine lettuce leaves and slice the remaining green parts into strips 3 mm thick. Shred the carrot into strips 1x1 mm. Slice the chicken breast into pieces 3 mm wide.
- Edamame beans: 100 g
- Red cabbage: 160 g
- Romaine lettuce: 100 g
- Carrot: 60 g
- Chicken breast: 350 g
6
Combine all ingredients except for the almonds in a large bowl, drizzle with sauce, and mix. Serve on individual plates and sprinkle with almond petals.
- Almond petals: 10 g