Carrot & Chicken Creamy ‘Goma-ae’ Salad

Name: Carrot & Chicken Creamy ‘Goma-ae’ Salad
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Chicken Breast OR Tenderloins; 2-3 thin slices Ginger; 1 Spring Onion *cut to 7-8cm; 1/2 teaspoon Salt; 1 large Carrot *shaved into ribbons OR sliced into thin strips; 2 tablespoons Toasted Sesame Seeds *ground; 3 tablespoons Japanese Mayonnaise; 1 teaspoon Sugar; 2 teaspoons Rice Vinegar; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

I first made this salad with ‘Goma-ae’ sauce that is made with Toasted Sesame Seeds, Sugar and Soy Sauce. It was delicious as it was, but today I added extra stuff as we often do. It turned a really nice salad. This is how I made it.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gChicken Breast OR Tenderloins
2-3thin slices Ginger
1Spring Onion *cut to 7-8cm
1/2 teaspoonSalt
1large Carrot *shaved into ribbons OR sliced into thin strips
Dressing
2 tablespoonsToasted Sesame Seeds *ground
3 tablespoonsJapanese Mayonnaise
1 teaspoonSugar
2 teaspoonsRice Vinegar
1 tablespoonSoy Sauce

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Steps

1

Tear Chicken Breast fillet into 2 to 3 pieces so that it will cook quickly. Place Chicken, Ginger, Spring Onion and Salt in a saucepan, add water to cover. Cook Chicken over a medium to low heat. When cooked, let it cool in the liquid. When cool enough to handle, tear into strips.
2

Carrot can be shaved into ribbons OR sliced into thin strips. If you want to cook Carrot, blanch in boiling water very quickly and avoid losing its crunchiness.
3

Combine all the Dressing ingredients in a mixing bowl. Add Chicken and Carrot, and combine well.