SEATTLE — Spring is in full swing here in the PNW. To celebrate Chef Tom Douglas has a dish that's as as bright as the season. He joined us from the Hot Stove Society kitchen.
Furikake Butter-Fried Chicken Super Salad with Ginger Dressing
Serves 1
Ingredients:
- 1 Boneless, skinless chicken breast, butterflied
- 1 Tbsp Furikake (we umeboshi and yuzu furikake by Muso)
- 2 Tbsp butter
- 1 ½ tsp sesame oil
- ½ tsp fresh grated ginger
- 1 Tbsp rice vinegar
- ½ tsp fish sauce
- ½ tsp chili sauce
- 1 tsp olive oil (we used an orange pressed olive oil)
- ½ cup English Peas, blanched
- ½ cup Sugar Snap Peas, blanched and sliced
- ¼ Cucumber, sliced thin on a mandolin
- ½ Carrot, sliced thin on a mandolin or peeler
- 1 radish, sliced thin on a mandolin
- 1 cup shitake mushrooms, sliced
- 2 spears of asparagus, blanched and sliced
- Whole leaf butter lettuce, about 6 large leaves
Directions:
- Drizzle oil over shitake mushrooms and roast at 325 for 30 minutes.
- Blanch peas, snap peas and asparagus in boiling water until tender but not overcooked.
- Heat 2 tbsp butter and 1 tsp sesame oil over medium heat
- Sprinkle chicken generously with furikake on both sides. Add chicken to pan and cook, flipping when brown.
- Grate ½ tsp ginger into a large bowl. Top with rice vinegar, fish sauce, chili sauce, remaining sesame oil, and olive oil. Whisk until combined. Season to your taste.
- Add veggies into the bowl and toss with the dressing.
- Plate with whole lettuce leaves on the bottom. Top with chicken and finish with veggie medley over top.
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