00:00This irresistible salad is made with succulent pot chicken tenders, crunchy cucumber, crisp okra,
00:06and fragrances of leaves coated in a fruity umeboshi dressing. It's so good and perfect for summer.
00:12For a printable version of this recipe, visit my website, just google chicken tender salad
00:17space statue to find me. Let's start by making an incredible umeboshi dressing. Remove the pits
00:23from free umeboshi or pickled plums and finely chop the flesh with your knife until it forms
00:29a smooth paste. If you can't find whole umeboshi, store-bought ume paste works too, though the
00:36homemade paste from whole plums give you that more complex nuanced flavour that really makes a
00:42difference. In a mixing bowl, combine your umeboshi with 1 tablespoon of toshi sesame oil. This aromatic
00:48oil is essential for bringing all these flavours together, so don't substitute it. Add ½ tablespoon
00:55of Japanese soy sauce, 1 teaspoon of yellow miso paste, then 1 teaspoon of rice vinegar, and 1 teaspoon
01:02of honey. Whisk everything together until it's smooth and well incorporated. As always, all ingredients
01:09and exact measurements for this recipe can be found in the description box below. Look at that fruity
01:14umami packed dressing. Pop it in the fridge until we're ready to use. Now let's prep our cucumber. Cut one
01:23Japanese or Persian cucumber diagonally into thin slices. The increased surface area makes it so much
01:29easier to julienne. Stack those slices and cut them into fine matchsticks. Sprinkle with a pinch of salt,
01:42give it a good toss, and let it sit until serving to draw out excess moisture. While our cucumber is
01:48doing its thing, let's prepare okra. Trim off the tough stem end of each okra pot, then use your knife
01:55to carefully shave around the cap. That's the area around the stem, removing the tough outer layer while
02:01being careful not to cut into the seed cavity. Let's prep our chicken tenderloins. Now, we need to remove
02:09that tough white tendon, also called the sinew, from each tender. Make shallow cuts along both sides of the
02:16sinew, cutting about halfway through the length. This creates access points that make removal so much
02:22easier. Flip the tenderloins so the sinew faces down against your cutting board. Hold the sinew firmly
02:28with your non-dominant hand. If it's slippery, grip it through a paper towel for better control.
02:34Use the back of your knife, not the blade. Place the spine against the sinew and scrape it along the
02:40cutting board while maintaining downward pressure. Move the knife in quick up and down motion,
02:46as you work from left to right. This motion prevents the meat from tearing and ensures clean separation.
02:53If you find this challenging, don't worry at all, you can remove it after cooking when the meat is
02:58easier to handle. Now, let's bring a pot of water to a rolling boil and add salt. Add the okra
03:04and blanch
03:05for exactly 2 minutes. Blanching brightens the nice green colour, improves the mouthfeel and reduces the
03:11natural mucilage that can make okra unpleasantly slimy. This brief cooking time also helps the
03:17okra absorb flavours better while maintaining its distinctive texture. Immediately transfer the
03:24blanched okra to a nice bath, then once they're cool to the touch, slice them. By the way, if you
03:30love
03:31this salad, I think you'll also love my crispy rice salad recipe. Check the description for more related
03:37recipes. Now, time to poach our chicken. Add one tablespoon of sake to the pot and as long as your
03:43water is at a rolling boil, you can turn off the heat. Immediately add the chicken tenderloins, cover
03:49with a lid and let them poach gently in the residual heat for exactly 7 minutes. We're using residual heat
03:56to cook the chicken gently, preventing it from becoming tough and dry. After 7 minutes, transfer the chicken
04:03directly to the ice bath. Now, let's assemble our masterpiece. Grab the chilled dressing from the
04:10fridge and add 4 shredded chisel leaves, the sliced okra. Squeeze those salted cucumbers thoroughly to
04:18remove excess moisture, then add them to the bowl. Shred the poach chicken by hand. Hand-toned pieces have
04:24irregular surfaces that hold dressing better than clean knife cuts. Mix everything well, making sure every
04:32piece is beautifully coated. The little sliminess of okra actually helps them all combine together.
04:39Transfer to your serving plates and finish with a sprinkle of toasted white sesame seeds,
04:44freshly cracked black pepper and broccoli sprouts for colour and a mild peppery bite.
04:49And there you have it. Every bite delivers bright green cucumber and okra with tender shreds of
04:55perfectly boiled chicken, all mingling in the tangy plant miso dressing that'll make your mouth water.
05:01This is summer cooking at its finest. Want even more delicious recipes?
05:06Grab my free cookbook from the link in the description.
05:09Ok, let's go over the ingredients one more time. And if you're ready to cook,
05:14grab the written instructions by clicking the full recipe box with a picture that's about to pop up
05:18on your screen. Here we go, the link to the full recipe is on the screen for you now. And
05:23if you want
05:23to watch more similar videos, don't miss my crispy rice salad video popping up on your screen as well.
05:29Thanks so much for watching, and I hope to see you in the next one. Bye.
05:31I'll see you in the next one.
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