- For the chicken and ginger dressing
- 300 grams Chicken breast (without skin)
- Salt and freshly ground pepper
- 3 tablespoons Vegetable oil
- 1 Garlic clove
- 1 hazelnut-sized piece, fresh Ginger root
- 2 tablespoons Rice wine
- 2 tablespoons White vinegar
- 2 teaspoons Soy sauce
- 5 teaspoons Sambal oelek
- 1-2 teaspoons Maple syrup
- For the salad
- 4 Tomatoes
- 1 Avocado
- Juice of half Limes
- Salt, freshly ground pepper
- 2 Belgian endives
- 100 grams Soy bean sprouts
For the chicken and ginger dressing, season chicken breasts with salt and pepper. Heat 1 tablespoon oil in a pan. Add chicken breasts and fry until golden brown. Pour in little water and cook the chicken breasts about 12 minutes. Wrap in foil and let rest for 5-10 minutes.
Peel the garlic. Peel ginger and finely chop. Mix rice wine vinegar, soy sauce, sambal oelek and maple syrup and season with salt and pepper. Press in garlic. Stir in ginger and the rest of the oil. Cut chicken breast into slices and pour dressing over the chicken. Cover and let cool for 30 minutes.
For the salad, score tomatoes crosswise and blanch for 1 minute in boiling water. Rinse with cold water, peel and cut into quarters. Remove the seeds and dice the tomato into small cubes. Halve avocado, remove the pit, peel and dice into small pieces. Mix tomatoes and avocado with lime juice and season with salt and pepper.
Trim endive, cut in half and cut out the tough stalk. Separate the leaves. Rinse bean sprouts and drain. Arrange the chicken breast slices on plates with the dressing, endive, sprouts and avocado-tomato mixture.