Monday, 3 December 2012

Chinese Chicken Rice Salad

This was again a delicious and easy to make rice salad. I ate it on my way back from a course in Brighton a couple of weeks ago and it was lovely and filling.

Chinese Chicken Rice Salad (adapted from All Recipes)
(Serves 6)

360g dried rice
3 chicken breasts, cooked and shopped or shredded
2 red of yellow peppers, chopped
cooking spray
250g mushrooms, sliced
150g beansprouts
6 spring onions, sliced

for the dressing
2 tbsp olive oil
3 tbsp lemon juice
3 tbsp soy sauce
1 tsp minced ginger
1 tsp oyster sauce
salt and pepper

Bring a pan of water to the boil and cook the rice according to packet instructions. Drain and run under cold water until cool.

Spray a pan with cooking spray and cook the mushrooms for 5-10 mins until golden. Set aside to cool.

Meanwhile, make the dressing. Whisk together the oil, lemon juice, soy sauce, ginger and oyster sauce in a small bowl. Season with salt and pepper.

In a large bowl mix together the cooked rice and chicken, Stir in the peppers, mushrooms, beansprouts and spring onions. Pour in the dressing and mix to coat. Cover and refrigerate, toss gently before serving.

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