Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kabocha and steamed chicken salad. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
A typical kabocha salad includes kabocha, sliced cucumbers, and raisins and that's how my mom used to make. Sometimes kabocha salad also includes diced onion. Since my husband is not a huge fan of raisins, I replaced raisins with bacon instead.
Kabocha and Steamed Chicken Salad is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Kabocha and Steamed Chicken Salad is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook kabocha and steamed chicken salad using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha and Steamed Chicken Salad:
- Make ready 1/8 Kabocha squash
- Make ready 1/4 stalk Pleated lettuce
- Prepare 200 grams Chicken breast
- Prepare 1/2 Red onion
- Get 1 Dressing
Kabocha Squash Salad recipe that goes great with any Korean meal. High in beta-carotene, Kabocha Squash also has great health benefits so try making some! Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the.
Steps to make Kabocha and Steamed Chicken Salad:
- Remove the skin from the chicken breast and butterfly the thicker section. Cut into 4-5 portions. Sprinkle with salt and sake. Transfer to a heatproof container and microwave for 5-6 minutes.
- Once Step 1 has cooled, shred into thin strips. Cut the kabocha into bite-sized pieces. Put a bit of water in the heatproof container and boil until slightly firm. Let cool and cut into 7 mm wide slices.
- Thinly slice the red onion, soak in water, and drain well. Wash the lettuce, soak in water, drain, and shred.
- Heat 2 tablespoons of oil in a frying pan and cook the kabocha. Once it has browned a bit and softened, drain the oil.
- Put the lettuce on a plate and top with the steamed chicken, kabocha, and red onion. Top with dressing to taste.
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Acorn Starch Jelly & Seaweed Salad, Korean Zucchini Pancakes, Steamed Kabocha, Pan-Fried Garlic Chicken Thighs. All topped off with a cherry on top! You might have noticed already, but I love Kabocha (Japanese pumpkin.) It's sweet, healthy, and very versatile. Peel and dice Kabocha and place them in a microwave safe dish. Cover pot and steam chicken and squash over medium heat, adding more water by ¼-cupfuls if needed, until squash is tender and chicken is just cooked Remove steamer basket from pot and bring liquid to a boil.
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