Chicken carpaccio
Boil water in a pot and add a pinch of salt. Place the chicken breast in the pot for 10-15 seconds, then cool in ice water and drain
Slice the chicken breast thinly and season with salt and white pepper. Drizzle with a little lemon juice and arrange on a plate
Mix ingredients A and 1 teaspoon of lemon juice in a bowl, then spread it over the surface of the chicken tenderloin with a spoon
Rinse the chopped B in water, pat dry, transfer to a bowl, and mix with the chopped chives
Place an appropriate amount of [4] on the chicken tenderloin, and garnish with sprouts, chives (cut into 5cm pieces), and micro tomatoes for finishing
Pour olive oil and the remaining dressing from step 3 over the top of [5]
-
- Chicken breast
- 69g
-
- salt
- A little
-
- white pepper
- A little
-
- lemon juice
- Appropriately
-
[A]
- mustard
- 1 teaspoon
-
- Whole grain mustard
- 1/2 teaspoon
-
- French dressing (basic)
- 3/2 tablespoon
-
- soy sauce
- 1/2 tablespoon
-
- white wine vinegar
- A little
-
- balsamic vinegar
- A little
-
[B]
- Shredded Japanese ginger
- 6g
-
- Shredded carrots
- 6g
-
- Shredded celery
- 6g
-
- Chopped chives
- a pinch
-
-
olive oil
!
- Appropriately
-
olive oil
-
- the sprouts into 5cm wide pieces for garnish.
- Appropriate amount
-
- chives into 5cm pieces - for garnish
- Appropriate amount
-
- For finishing micro tomatoes
- 4~5 pieces
-
- Recommended
for finishing with olive oil !
- Appropriate amount
- Recommended
for finishing with olive oil
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