Chicken, Veggie Gyozas & Miso-Sesame Quke Salad
with Garlic-Chilli Oil & Crispy Shallots
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the crunchy Quke will become the best part of this smashed salad. When paired with veggie potstickers and garlic chilli oil, you’ll be savouring each and every bite. Compliments to the Qukes we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
3
Baby Cucumber
1
Garlic
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Deluxe Salad Mix
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1 sachet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
cup
water
½ tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic.
• Using a meat mallet or rolling pin, smash Quke until they split open on the sides, then roughly chop.
• Cut chicken breast in 2cm chunks.
• In a large bowl, combine miso paste, sesame dressing, the honey and vinegar. Set aside.
• In a small heatproof bowl, combine garlic, low sodium soy sauce, a good pinch of sugar and a pinch of chilli flakes (if using).
• In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. Set aside.
• In a second large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
TIP: The hot oil will bubble up and 'cook' the garlic.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid.
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• To the bowl with miso dressing, add deluxe salad mix, mixed salad leaves and smashed Quke. Toss to combine. Season to taste.
• Divide sesame-miso smashed Quke salad between bowls.
• Top veggie potstickers and cooked chicken.
• Garnish with crispy shallots.
• Serve with garlic chilli oil. Enjoy!
