Are looking for a chilled chicken and veggie salad (banbanji style salad) recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious chilled chicken and veggie salad (banbanji style salad) should has aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings required exist for prepare

1. Use 500 ml water
2. Use 1 cucumber
3. Prepare 1 eggplant
4. Use 130 g Chicken breast
5. Prepare salt, as needed
6. Prepare 15 g white sesame seeds
7. Take 3 g soy sauce
8. Prepare 3 g men-tsuyu sauce
9. Take 12 g Japanese mirin
10. Prepare 45 g sesame dressing
11. Prepare 1 pinch minced garlic
12. Prepare 1 pinch minced ginger

In a separate pan, blanch bean sprouts, then immediately rinse in cold water. Cut cucumber long, thin matchstick like strips. What you'll need to make Vietnamese Shredded Chicken Salad. To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl.

Instructions to cook Chilled Chicken and Veggie Salad (Banbanji Style Salad):

1. First of all, prepare a banbanji sauce. Combine soy sauce, mentsuyu sauce, Japanese mirin, and sesame dressing and mix them well.
2. Add white sesames and garlic and ginger to step 1 and stir it well. That's all for making banbanji sauce :).
3. After making the sauce, boil chicken until cooked.
4. While boiling chicken, prepare vegetables. Cut cucumbers into very thin stripes.
5. Wash and hull eggplant and cut it into 8 pieces. (Peel eggplant if its skin is thick. )
6. Soak sliced cucumber and eggplant in 500 ml of water. Add salt.
7. After chicken is cooked, take it from boiled water and leave it until it cools down. Slice it into pieces.
8. Drain sliced cucumber and eggplant and place them on a plate. Place chicken on the vegetables and pour banbanji sauce over.
9. Add nuts if you desire.
10. Done and ready to serve!

Bàng Bàng Jī (棒棒鸡, literally "Stick Stick Chicken"), is a salad of sorts with either shredded or thinly sliced chicken breast dressed with the tongue tingling and spicy málà balance of Sichuan pepper and chili oil. Traditionally the chicken breasts would be boiled in seasoned water. Add daikon strips, daikon leaves to taste, and bacon, then toss salad. Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.

me, the simple preparation of Chilled Chicken and Veggie Salad (Banbanji Style Salad) above can help you prepare dishes that are special for family/friends Good luck!