Recipes
Winged Bean Salad with Shredded Chicken
Ingredients
Winged beans
150g
Shallots
50g
Shredded boiled chicken breast
80g
Medium-boiled duck egg
1 egg
Sliced red Jinda chilies
5g
Fried shallots
for garnish
J-Lek Seafood Dipping Sauce
60g
Tom Yum chili paste
20g
Coconut milk
20g
Sugar
10g
Seafood Dippng Sauce
Available sizes: 9g, 40g, 250g, 345g, 1100g
Step-by-Step Directions
Step 1
Thinly slice the winged beans. Blanch them in hot water until cooked, then immediately transfer to cold water. Drain well and set aside.
Step 2
Boil the chicken breast until fully cooked. Remove and soak in cold water until cooled. Drain well, then shred the chicken and set aside.
Step 3
To make the dressing, strain the seafood dipping sauce to extract only the liquid. Mix the strained sauce with Tom Yum chili paste, sugar, and coconut milk. Stir until well combined.
Step 4
Add the shredded chicken to the dressing and mix well. Follow with the blanched winged beans, sliced shallots, and sliced red Jinda chilies. Toss everything together to combine. Serve with a boiled duck egg.
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