Asian Style Braised Chicken Salad Recipe

Name: Asian Style Braised Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, chopped; 1 teaspoon fresh ground black pepper; 2 teaspoons vegetable oil; 3 cups water; 2 tablespoons soy sauce; 2 tablespoons ketjap manis; 2 tablespoons oyster sauce; ½ teaspoon Chinese five spice powder; 12 onion, sliced; 2 tablespoons chopped fresh ginger; 1 tablespoon red curry paste; 1 tablespoon rice wine vinegar; 2 tablespoons vegetable oil, extra; 1 kg chicken leg, drumstick and thigh, trimmed of visible fat and skinned; 1 tablespoon soy sauce, extra; 4 cups salad leaves; ½ cup coriander leaves, roughly chopped; ¼ cup sliced red capsicum; ¼ cup sliced green onion; 12 small red onion, finely sliced; 1 tomatoes, cut in half then into half moons; 12 ripe avocado, sliced; 1 bunch asparagus, trimmed, blanched and halved; 500 g hokkien noodles, prepared according to packet instructions

Servings: persons

2 garlic cloves, chopped
1 teaspoon fresh ground black pepper
2 teaspoons vegetable oil
3 cups water
2 tablespoons soy sauce
2 tablespoons ketjap manis
2 tablespoons oyster sauce
½ teaspoon Chinese five spice powder
12 onion, sliced
2 tablespoons chopped fresh ginger
1 tablespoon red curry paste
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil, extra
1 kg chicken leg, drumstick and thigh, trimmed of visible fat and skinned
1 tablespoon soy sauce, extra
4 cups salad leaves
½ cup coriander leaves, roughly chopped
¼ cup sliced red capsicum
¼ cup sliced green onion
12 small red onion, finely sliced
1 tomatoes, cut in half then into half moons
12 ripe avocado, sliced
1 bunch asparagus, trimmed, blanched and halved
500 g hokkien noodles, prepared according to packet instructions

1
Warm the vegetable oil in a saucepan, add the garlic and pepper and fry gently until aromatic and the garlic is lightly coloured.
2
Add the rest of the braising stock ingredients.
3
Simmer uncovered for 30 minutes.You should have 2 cups of stock remaining.
4
Strain.
5
Meanwhile rub the chicken legs with the extra soy sauce.
6
Heat the extra oil in a large frying pan and fry the chicken, turning, until browned all over.
7
Remove the chicken pieces.
8
Drain the excess oil, then wipe the pan clean with kitchen paper.Return the chicken pieces to the frying pan and pour over the boiling braising stock.Cover and simmer for 40-50 minutes or until tender-turn a couple of times during cooking.
9
Remove the pan from heat and remove cooked chicken from braising liquid (reserve).
10
Add the prepared noodles to the liquid.and set aside while you assemble the salad.
11
Scatter the leaves on a large platter, arrange remaining ingredients over the top.
12
Remove the chicken meaqt from the bone and roughly chop-place the meat on the top of the salad.
13
Drain the noodles and serve along with the salad.

1260

kcal

Calories

Fat

158

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 garlic cloves, chopped, 1 teaspoon fresh ground black pepper, 2 teaspoons vegetable oil, 3 cups water, and more.

Yes, Asian Style Braised Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Style Braised Chicken Salad

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