Wood Ear Mushrooms and Chicken Salad

Name: Wood Ear Mushrooms and Chicken Salad
Cuisine: British
Ingredients: 500 g boneless and skinless chicken breast and thigh; 1 handful wood ear mushrooms/black fungus; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon sesame oil; 2 tablespoon light soya sauce; 3 tablespoon balsamic vinegar; 1 tablespoon ginger; 4/5 cloves chopped ginger; Handful coriander; 1 lemon; 1 red chilli; 1 tablespoon white sesame seeds

Lynn Teh @cook_20282720

Wood Ear Mushrooms and Chicken Salad

Lynn Teh @cook_20282720

Saved

Ingredients

500 gboneless and skinless chicken breast and thigh
1 handfulwood ear mushrooms/black fungus
1 teaspoonsalt
1 teaspoonpepper
1 tablespoonsesame oil
2 tablespoonlight soya sauce
3 tablespoonbalsamic vinegar
1 tablespoonginger
4/5 cloveschopped ginger
Handfulcoriander
1lemon
1red chilli
1 tablespoonwhite sesame seeds

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Steps

1

Soak the wood ear mushroom for about half an hour, rinse two three times or it is best soak overnight
2

Boil the boneless and skinless chicken in the pot for about 28-30 minutes, add a teaspoon of salt
3

When the chicken is boiled about 15 minutes add the wood ear mushroom together with the chicken and cooked for another 15 minutes on the medium heat
4

While waiting for the chicken and wood ear mushroom, chop the ginger, garlic and chilli
5

Cut the cucumber into slices. Prepare the sauce, mix the sesame oil, light soya sauce, dark soya sauce (optional) and balsamic vinegar into a small bowl
6

Drain the wood ear mushroom and chicken. (I will keep the soup as it is very tasty and nourishing to drink)
7

Separate the chicken and the wood ear mushroom. Use two forks or your hand to shred the chicken. Add a teaspoon of pepper.
8

Mix all the ingredients on a big bowl, sprinkle some sesame seed and add fresh lemon juice on the salad to give a delicious and refreshing taste.
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10

This cold dish is now ready to serve
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