Salad Bowl with Smoked Chicken

Ingredients

• 250 g chicken breast fillet (1 chicken breast fillet)
• Salt
• 3 tbsp olive oil
• 2 tbsp black tea leaves
• 50 g sugar
• 50 g long-grain rice
• 40 g ginger (1 ginger)
• 1 tbsp Thai fish sauce
• 1 tbsp soy sauce
• 1 tbsp Rice vinegar
• Pepper
• 1 tsp Sesame oil
• 2 tbsp sesame seeds
• 150 g snow peas
• 1 Red Onion
• 400 g papaya (1 papaya)
• 150 g romaine lettuce (1 romaine lettuce)
• 1 chicory
• 0.5 bunch cilantro

Instructions

1. 1.

   Wash and pat dry the chicken fillet, then season with salt. Heat a little olive oil in a non-stick pan and sear the meat on each side for 3 minutes over high heat.

2. 2.

   Line a wok with aluminum foil so that plenty of foil hangs over the sides.

3. 3.

   Mix the tea leaves and sugar with the rice. Spread this mixture on the bottom of the wok. Heat the wok over high heat until it starts to smoke.

4. 4.

   Place the chicken on the wok rack inside the wok. Cover with a lid and wrap the excess foil around the lid to trap the smoke. Turn off the stove and let the chicken smoke for 10 minutes on the turned-off burner. Open the kitchen window if possible!

5. 5.

   Peel and grate the ginger. Squeeze out the juice (by hand or using a garlic press) and catch the liquid.

6. 6.

   Whisk together the ginger juice, fish sauce, soy sauce, rice vinegar, a pinch of salt and pepper, sesame oil, and the remaining olive oil.

7. 7.

   Toast the sesame seeds in a dry pan. Add half of them to the dressing and set aside the rest.

8. 8.

   Trim the snow peas and cut into thin strips. Blanch for 30 seconds in boiling salted water, then drain and shock in ice water. Peel the onion and slice into thin strips.

9. 9.

   Peel the papaya, halve it, remove the seeds, and cut the flesh into strips.

10. 10.

    Clean the romaine lettuce, wash, separate into leaves, and dry. Wash the chicory, trim, cut off the hard core, and slice into rings.

11. 11.

    Combine the salad, chicory, snow peas, and onion strips with half of the dressing. Arrange in a large bowl, top with papaya strips, and sprinkle with the reserved sesame seeds.

12. 12.

    Remove the chicken from the wok, slice lengthwise, place on the salad, and drizzle with the remaining dressing. Wash cilantro, dry shake, pluck leaves, roughly chop, and scatter over the salad.