Name: Gingery Japanese-Style Chicken Salad (Tori no Shōga Mayo Aé)
Yield: Serves 4
Cuisine: Japan
Ingredients: pinch sugar; ¼ teaspoon salt; ¾ pound daikon (Japanese white radish); 1–2 teaspoons ginger juice (extracted from freshly grated ginger); 1 teaspoon rice vinegar; ⅓ cup vegetable oil; 2 small unwaxed cucumbers, about ½ pound in all; 1 yolk from jumbo egg, at room temperature; 2 teaspoons dry mustard; ¼ cup (about 2½ ounces) macadamia nuts; 2 or 3 pieces fresh ginger peel, each about 1 inch square; 1½ cups dashi (basic sea stock) OR water; 2 large whole chicken breasts, about 1 ¼ pounds each with skin and bones intact; 1 tablespoon saké (Japanese rice wine); 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

Chicken salad seems to be part of the American way of life; it’s a luncheon standby and a picnic favorite. Here I’ve created my own version redolent of fresh ginger and accented with toasted macadamia nuts. I owe the presentation of the salad to Japanese culinary aesthetics, using shredded daikon radish and cucumber “mountains” as garnishes. But you could Americanize your presentation and mound the chicken on crisp lettuce leaves.