Simple and delectable chicken salad with mustard greens is usually served cold but warm serving still tastes delicious. For this recipe, it’s the best combination of the sauce with boneless, skinless chicken thighs and mustard green.
INGREDIENTS
STEPS:
Chicken Thighs: Simmer the chicken thighs with one teaspoon of salt for at least 30 minutes. Take the chicken out of the broth and let it cool down, then slice or shred using forks or hands, and set aside.
Mustard Green: Remove the leaves from the stem and cut them into 3 inches long, then boil the green mustard with one teaspoon of salt and one teaspoon of cooking oil ( we used olive oil) for about 5 minutes, then transfer into cool or ice water and leave it for 1 minute. Drain and place in the refrigerator while we’re preparing the following ingredients.
Fried Garlic: Pan fry minced garlic until crispy golden brown and extract from the oil, set aside.
Sauce: Combining fried garlic, soy sauce, oyster sauce, white vinegar, sugar, sesame oil, and salt, chicken soup base mix and stir until all the ingredients are well mixed. Divide the sauce into two parts equally, half for marinade with the mustard green and half for the chicken.
After marinating the meat and the mustard green, place the chicken in a bowl and press, then add the mustard green and press firmly. Cover with plastic wrap and chill in the fridge for at least 30 minutes OR serve immediately. Once ready to serve, place the bowl on a plate and flip the bowl.
For plating, it doesn’t matter if chicken first or mustard green first, it still tastes the same. Tasty!
Serve with rice or just as salad without rice. Add 2 hard-boiled eggs for a low-carb meal. This healthy recipe is for all who are on a low-carb diet. Enjoy!
Video
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