Today, I’m sharing a bold and flavorful side dish with a fragrant hint of garlic.
It has a satisfying kick of heat, yet it’s so delicious you may find yourself reaching for another bowl of rice. Truly a “rice-stealing” kind of dish.
Tender shredded chicken pairs beautifully with the natural sweetness of dried daikon, all brought together with aromatic sesame oil and chili bean paste.
It also makes a wonderful appetizer to enjoy with a drink.
Serves 4
- 30 g kiriboshi daikon (dried shredded daikon)
- 2 chicken tenderloins (about 130 g)
Dressing
- 1 tablespoon soy sauce
- 1 tablespoon black sesame oil
- 1 clove garlic, grated
- 2 tablespoons toasted white sesame seeds
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon chili bean paste (doubanjiang)
Instructions
1.Lightly rinse the dried daikon and drain well.
2.In a small bowl, combine all dressing ingredients and mix thoroughly.
3.Place the chicken and plenty of water in a saucepan and bring to a boil over high heat. Once boiling, reduce to low and simmer for 7 minutes, skimming off any foam.
4.Turn off the heat and add the dried daikon. Let both the chicken and daikon sit in the broth until completely cooled.
5.Remove from the broth. Squeeze excess moisture from the daikon and shred the chicken into bite-sized pieces.
6.Combine everything in a bowl and toss well with the dressing.
With its bold flavor and pleasant heat, this salad pairs beautifully with steamed rice — and also works perfectly as a savory appetizer.
Enjoy.