Fish Sauce Tossed Enoki Mushrooms and Mung Bean Sprouts
A refreshing cold dish featuring blanched enoki mushrooms and mung bean sprouts tossed with shredded chicken and dressed in fish sauce.
Ingredients
Chicken breast (washed, cut into 3 to 4 thin slices)
1
Enoki mushrooms (washed, roots removed, torn apart)
1 handful
Mung bean sprouts (washed)
1 handful
Fish sauce
3 tbsp
Ginger
2 slices
Cooking wine
1 tbsp
Fine salt
1 tbsp
Instructions
1
Marinate the chicken
Wash the chicken breast, cut into 3 to 4 thin slices, marinate with cooking wine for 5 minutes.
2
Blanch the vegetables
Bring water to a boil in a pot, add the washed mung bean sprouts and blanch for 20 seconds, remove and drain. Tear the washed enoki mushrooms (roots removed) into pieces, add to the boiling water, blanch for 30 seconds, remove and drain.
3
Season and arrange on plate
Wait until the enoki mushrooms and mung bean sprouts cool slightly, arrange them on a plate, drizzle with fish sauce, and place in the refrigerator.
4
Cook the shredded chicken
Keep the water in the pot boiling, add ginger slices and 1 tbsp of fine salt, add the chicken slices marinated with cooking wine to the pot and blanch until they turn white, remove, let cool, then tear into shreds, and sprinkle over the enoki mushrooms and mung bean sprouts.
