CHICKEN BREAST & “AMPALAYA” SALAD
(FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD )
Healthy “finger food tummy-pushed by red wine”
is at center stage again.
“Ampalaya” (bitter gourd/bitter melon) is great for those
who have high glucose bodily index.
Sans skin, breast presents the healthiest part of chicken.
Fry in olive oil, mix them altogether along with sliced apple, tomatoes,
carrot and cucumber. Drizzle with “your own healthy vinaigrette”.
What more is there to enjoy with friends?
(FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD )
Healthy “finger food tummy-pushed by red wine”
is at center stage again.
“Ampalaya” (bitter gourd/bitter melon) is great for those
who have high glucose bodily index.
Sans skin, breast presents the healthiest part of chicken.
Fry in olive oil, mix them altogether along with sliced apple, tomatoes,
carrot and cucumber. Drizzle with “your own healthy vinaigrette”.
What more is there to enjoy with friends?
Prep time: 1 hour
Cook time: 30 mins.
Total time: 1 hour 30 mins.
Makes/Serves: 4
Cooking medium: frying pan with cover, slotted ladle to scoop out fried chicken cubes, bowl for mixing veggies
Game Plan: Frying chicken, flesh so moist, results to splatters. Cover the pan.
INGREDIENTS:
MEAT:
Breast of medium chicken, fully cleaned, de-boned, de-skinned, cubed, seasoned with 5 grams salt
and 3 grams ground black pepper. Set aside.
VEGGIES:
1 small “ampalaya” , thinly sliced, soaked in water with salt for 30 minutes then hand squeezed to drain out bitter juice.
Set aside.
1 medium tomato, sliced
1 small apple, fully washed, skin intact for more colorful presentation, half sliced-half cubed
½ cucumber, de-skinned, sliced
½ carrot, de-skinned, sliced
VINAIGRETTE:
50 grams mayo (any)
20 grams mustard
15 ml. EVOO (Extra Virgin Olive Oil)
8 ml. cane vinegar
2 grams brown sugar
3 grams salt
2 grams cracked black pepper
100ml. EVOO (Extra Virgin Olive Oil) for frying
PROCEDURES:
1. Heat oil and fry chicken cubes until light brown. Set aside.
2. While frying, mix and tumble well all veggies in a bowl.
3. Follow up by blending your vinaigrette to a sauce consistency.
4. In your serving plate, pour in veggies, garnish them with fried chicken cubes by the side and drizzle with vinaigrette for
a different salad prep.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Cook time: 30 mins.
Total time: 1 hour 30 mins.
Makes/Serves: 4
Cooking medium: frying pan with cover, slotted ladle to scoop out fried chicken cubes, bowl for mixing veggies
Game Plan: Frying chicken, flesh so moist, results to splatters. Cover the pan.
INGREDIENTS:
MEAT:
Breast of medium chicken, fully cleaned, de-boned, de-skinned, cubed, seasoned with 5 grams salt
and 3 grams ground black pepper. Set aside.
VEGGIES:
1 small “ampalaya” , thinly sliced, soaked in water with salt for 30 minutes then hand squeezed to drain out bitter juice.
Set aside.
1 medium tomato, sliced
1 small apple, fully washed, skin intact for more colorful presentation, half sliced-half cubed
½ cucumber, de-skinned, sliced
½ carrot, de-skinned, sliced
VINAIGRETTE:
50 grams mayo (any)
20 grams mustard
15 ml. EVOO (Extra Virgin Olive Oil)
8 ml. cane vinegar
2 grams brown sugar
3 grams salt
2 grams cracked black pepper
100ml. EVOO (Extra Virgin Olive Oil) for frying
PROCEDURES:
1. Heat oil and fry chicken cubes until light brown. Set aside.
2. While frying, mix and tumble well all veggies in a bowl.
3. Follow up by blending your vinaigrette to a sauce consistency.
4. In your serving plate, pour in veggies, garnish them with fried chicken cubes by the side and drizzle with vinaigrette for
a different salad prep.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
