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Cold Chicken and Seaweed Salad with Sesame-Miso Dressing
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Sesame-Miso Dressing
2 tablespoons white sesame paste
3 tablespoons white miso
1 teaspoon roasted white sesame seeds
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon mirin
2 tablespoons castor sugar
pinch of salt
Method :
Use a knife to score the surface of the chicken breasts. Sprinkle mirin over the chicken and leave on a tray for 10 minutes. Heat the oil in a frying pan. Add the thicken, and cook over medium heat, turning occasionally. When cooked, transfer to a tray and leave at room temperature until cool enough to handle. Flake the flesh into bite-sized pieces with fingers.
Rinse ugo under running water, then leave it in a bowl of water for 10 minutes. Drain well and transfer onto a board, then chop. Combine the chicken and ugo in a bowl and toss to mix. Refrigerate until needed.
To make the sesame- miso dressing, combine the sesame paste, miso , roasted sesame seeds and rice vinegar with a whisk. Add the vegetable oil, mirin and sugar, and mix. Add salt to taste.
Take the chicken out of the refrigerator and arrange on serving plates. Pour over the dressing. Arrange mustard cress and cranberries on each dish and serve
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