CookGo
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Crispy Chicken and Watercress Salad

Cost $12, save $8

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Main

    • 🍗 1 piece (250g) chicken thigh
    • 2 bunches (60g) watercress
    • 🧅 1/2 onion (75g), sliced
    • 100g sliced lotus root
    • 🧄 1 clove garlic
    • 🧂 Salt and pepper to taste
    • 1 tbsp olive oil

  • Dressing

    • 1 tbsp salad oil
    • 1 tbsp vinegar
    • 1/2 tbsp grain mustard
    • 1/2 tbsp white sesame seeds
    • 🧂 1/3 tsp salt
    • 🍬 A pinch of sugar

STEPS

1

Trim excess fat and sinew from the chicken thigh, flatten it evenly, and season both sides with salt and pepper.

2

Cut watercress into bite-sized pieces. Slice onion thinly and soak in water to remove bitterness, then drain. Slice lotus root into 5mm pieces and blanch briefly in boiling water, then cool. Halve garlic and remove the core.

3

Mix all dressing ingredients in a bowl until well combined.

4

Heat olive oil and garlic in a pan over low heat until fragrant. Place chicken skin-side down and press firmly with a spatula while cooking over medium heat until crispy.

5

Flip the chicken and cook on low heat for 7–8 minutes until fully cooked. Remove and cut into bite-sized pieces.

6

Combine watercress, onion, and lotus root in a bowl, mix lightly, and plate. Arrange chicken on top and drizzle with dressing.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 15g
    Carbs
  • 20g
    Fats

đź’ˇ Tips

Blanching lotus root prevents discoloration and retains crunch.Use fresh watercress for optimal flavor and texture.Pressing the chicken skin while cooking ensures maximum crispiness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.