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Add a photoServings: 4
Ingredients
- 7/8 lb boneless chicken thigh
- Â Â Salt as needed
- 1 Tbsp. Japanese rice wine (sake)
- Â Â Salad oil for greasing pan
- 1/2 x cucumber
- 1Â 3/8 ounce carrot
- 1/2 x leek
- 1Â 1/8 ounce fresh green seaweed (wakame seaweed)
- 8 x cherry tomatoes
- 1/8 c. vinegar
- 2 tsp sugar
- 1/8 c. soy sauce (shoyu)
- 2 Tbsp. kelp-flavored fish stock (nidashijiru)
- 1 Tbsp. salad oil
- 1 Tbsp. white sesame seeds
Directions
- Prick chicken skin with fork and sprinkle with salt and sake. Place chicken in greased roasting pan and cook in preheated high-speed gas oven. High-speed gas oven temperature: about 460 degrees. Roasting time: about 12 min.
- Cut cucumber into strips, run water over them and drain in colander. Do the same with carrot and leek.
- Soak seaweed till soft, and blanch in boiling water for a few seconds. Drain in colander and cut into 3/4-inch pcs.
- Cut cherry tomatoes into half.
- Toast sesame seeds and chop roughly. Mix all dressing ingredients till well blended.
- When chicken is done, thinly slice diagonally into bite-size pcs. Pour half of dressing over slices.
- Arrange cucumber, seaweed, tomatoes and chicken attractively and pour remaining dressing over salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 154 | 54% |
| Total Fat 17.24g | 22% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.17g | |
| Cholesterol 66mg | 22% |
| Sodium 624mg | 26% |
| Potassium 884mg | 25% |
| Total Carbs 15.78g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 10.09g | 7% |
| Protein 17.42g | 28% |
