Equipment
* optional
Ingredients
Zesty Vinaigrette
- 60 ml light soy sauce
- 45 ml chinkiang vinegar
- 30 ml sesame oil, toasted
- 15 g honey
- 10 g fresh ginger, peeled and finely grated
- 2 garlic, minced
- 15 ml chili oil
Salad Components
- 600 g chicken breast, boneless, skinless
- 400 g chinese eggplant, cut diagonally into 1.5cm thick slices
- 30 ml neutral oil
- 200 g english cucumber, halved lengthwise and diagonally sliced
- 150 g mixed salad greens
Garnishes
- 20 g scallions, thinly sliced
- 10 g fresh cilantro, roughly chopped
- 5 g sesame seeds, toasted
Nutrition (per serving)
Method
In a mixing bowl, combine the light soy sauce, chinkiang vinegar, sesame oil, honey, grated ginger, minced garlic, and chili oil. Whisk thoroughly until the honey is completely dissolved.
Place the chicken breasts in a shallow dish. Pour 60ml of the vinaigrette over the chicken, turning to coat evenly. Reserve the remaining vinaigrette for dressing the salad. Cover and let marinate at room temperature for 30 minutes.
Preheat a grill or grill pan over medium-high heat. While the grill is heating, brush the eggplant slices on both sides with the neutral oil.
Using tongs, place the marinated chicken on the preheated grill. Cook for 6 to 8 minutes per side, or until a meat thermometer inserted into the thickest part reads 74°C/165°F.
Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes before slicing.
While the chicken rests, arrange the oiled eggplant slices on the grill. Cook for 3 to 4 minutes per side until deeply charred and completely tender.
Slice the rested chicken against the grain. On a large serving platter, lay down a bed of mixed salad greens. Arrange the grilled eggplant, cucumber slices, and sliced chicken over the greens.
Drizzle the reserved vinaigrette evenly over the composed salad. Garnish generously with sliced scallions, chopped cilantro, and toasted sesame seeds just before serving.
Chef's Notes
- Pounding the chicken breasts to an even thickness before marinating ensures they cook uniformly on the grill.
- For the cucumber, try the Chinese smashing technique (pai huang gua): gently crush the whole cucumber with the flat side of a chef knife before slicing to create jagged edges that grab onto the vinaigrette.
- Eggplant acts like a sponge. Never oil it ahead of time; apply the oil right as it hits the heat to get a beautiful sear rather than a greasy interior.
Storage
Refrigerator: 3 days — Store dressing, chicken, eggplant, and fresh greens in separate airtight containers.
