- acacia honey
30 g
- Romans
some leaves
- chicken supremes (pan-fried, grilled or sautéed),
2
- red onion
1
- green onion
1
- fresh ginger
30 g
- fresh cilantro
- Thai dressing
- soy sauce
25 g
- sesame oil
25g
- mustard
1 teaspoon
- garlic
1 crushed clove
- finely chopped fresh ginger
12 g
- 1/2 lime
1 juice
- tabasco
a few drops
- Preparation time:15 minutes
Slice the chicken supremes, peel and slice the onions, peel and reduce the ginger to a fine brunoise.
Arrange harmoniously on plates and accompany with a Thai vinaigrette in a sauce boat.
Vinaigrette:mix honey, soy sauce, sesame oil, mustard, garlic and ginger, add the juice of half a lime and a few drops of tabasco.
