1 lb (450 g) boneless chicken breasts, skinned and cut into very thin strips
2 tsp (10 ml) sesame oil
2 garlic cloves, skinned and crushed
2 cm (3/4 inch) piece fresh root ginger, peeled and grated
3 tbsp (60 ml) soy sauce, preferably naturally fermented shoyu
1 bunch of Watercress (salad cress), trimmed
1/2 head Chinese leaves, torn into bite-size pieces
1/2 head curly endive, torn into bite-size pieces
1 tbsp (15 ml) corn oil
pepper, to taste
radish roses and a dill sprig, to garnish
2 tsp (10 ml) sesame oil
2 garlic cloves, skinned and crushed
2 cm (3/4 inch) piece fresh root ginger, peeled and grated
3 tbsp (60 ml) soy sauce, preferably naturally fermented shoyu
1 bunch of Watercress (salad cress), trimmed
1/2 head Chinese leaves, torn into bite-size pieces
1/2 head curly endive, torn into bite-size pieces
1 tbsp (15 ml) corn oil
pepper, to taste
radish roses and a dill sprig, to garnish
method
1. Put the chicken strips in a bowl. Add the sesame oil, garlic, grated ginger and soy sauce. Stir well and leave to marinate for 15 minutes.
2. Meanwhile, arrange the watercress, Chinese leaves and endive on a serving platter or individual plates.
3. Heat the oil in a large frying pan or wok. Add the chicken mixture and cook over a high heat for 3-4 minutes, stirring constantly, until the chicken is cooked through.
4. Spoon the mixture over the leaves, season and serve immediately, garnished with radish roses and a fresh dill sprig.
2. Meanwhile, arrange the watercress, Chinese leaves and endive on a serving platter or individual plates.
3. Heat the oil in a large frying pan or wok. Add the chicken mixture and cook over a high heat for 3-4 minutes, stirring constantly, until the chicken is cooked through.
4. Spoon the mixture over the leaves, season and serve immediately, garnished with radish roses and a fresh dill sprig.
serving amount
serves 4
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