Asian summer chicken slaw

By Executive Chef Dibyendu Roy

• Marinate the chicken breast with salt and pepper and keep it aside.
• Take a pot and make a stock with salt, white pepper and star anise.
• Cook the chicken breast in the stock for 10-12min. Be mindful of over cooking.
• Once the chicken breast is cooked take it out and dip into ice water to stop over cooking.
• Take a pan and sauté some ginger and garlic on a very slow flame.
• Once the mixture start changing colour remove from fire and cool it down.
• Take a bowl and add the ginger garlic mixture, salad oil, soya sauce, sesame paste and mix them well. Finish with freshly squeezed lemon juice.
• Take the chilled chicken breast, slice it and mix it with this dressing, add some finely chopped minted with it.
• Take cherry tomato – sliced in half, sprouts and mix it with the basil & mint leaves and some light soya sauce.
• Check the seasoning.
• Slice the avocado and mix it with the same dressing,
• Serve the marinated chicken on top of slice cucumber, avocado and tomato salad on side
• Sprinkle sesame seeds and chopped spring onion.
• Drizzle some light soya sauce.
• Serve Cold.