Tapas fever here (with Chinese Chicken Salad) as I’m off to Girona tomorrow morning




Today is tapas fever here (with Chinese Chicken Salad) as I’m off to Girona tomorrow morning for three days of foodie exploration.

Chinese chicken salad with crushed dry roast peanuts

This light salad evolved from the classic orange chicken dish available at Chinese takeaways. It’s a simple, summery dish that packs a variety of contrasting flavours - hot, sour & sweet - which is great topped off with crushed dry roast peanuts.

3 diced Chinese chicken thighs
2 chopped celery sticks
1/4 orange pieces
1 handful chopped coriander
2 tbs mayonnaise
1 tbs fish or Worcestershire sauce
1 tbs lime juice
1/2 tbs sugar
1/4 diced white onion
1/4 tbs sriracha
1/4 tbs Chinese five spice

So, a bit of info on Worcestershire sauce - it is a fermented condiment which include anchovies. In ancient Roman times, a fermented fish sauce called garum was common and written about by Pliny the Elder, in his work, Historia Naturalis. The use of 'fish sauce' is interchangeable, if you are looking for a more Asian emphasis on the salad.

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