Sriracha Chicken Salad | Recipes| Lee Kum Kee Home Canada
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Keywords
- Lee Kum Kee
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Cooking tools:
- Instant-read thermometer
- Stockpot
- Stove
- Slotted spoon
- Tongs
- Mixing bowl
- Ice water bowl
- Airtight container
- Refrigerator
- Whisk
- Spoon
- Serving bowl
- Plate
Ingredients
- 1 whole chicken, (about 1.3 Kg-1.8 Kg)
- 1/2 cup red onion, thinly sliced, soaked in ice water for 15 min, drained well
- 1/2 cup coriander leaves (cilantro), rough chopped
- 1 /4 head green cabbage, cut into 2-4 wedges
- 2 tsp. lime zest, finely grated
- 6 Tbsp. lime juice, fresh
- 2 tsp. black peppercorns, coarsely ground
- 1 Tbsp. Thai plum sugar (or light brown sugar)
- 2 Tbsp. oil
- 1 Tbsp. rice powder, roasted (optional)
- 2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
- 1-2 Tbsp. Fine Chili Sauce
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