Tangy Chicken Breast and Jellyfish Salad
Low-Sodium Chicken and Jellyfish Salad to Boost Your Appetite
My refrigerator is always stocked with a variety of vegetables, a habit developed from a predominantly vegetarian diet I adopted for a family member’s cancer treatment a decade ago. Today, I’ve prepared a low-sodium, summer-friendly anti-cancer salad using a mustard seed dressing. According to the ancient Korean medical text ‘Bencao Gangmu’, mustard seeds are beneficial for vital energy, warming the interior, and stimulating the appetite. (However, those with excessive internal heat should consume with caution.) Growing up, we often used jellyfish instead of chicken breast in our cooking. Since there’s no single ‘correct’ way to cook, feel free to use any ingredients you have on hand. Wishing you all good health!
Main Ingredients- 300g antibiotic-free chicken breast
- 1 cucumber
- 1/2 yellow bell pepper
- 3-4 radishes
- 10 cherry tomatoes
- 1/2 green bell pepper
- 1-2 bay leaves
- 5 whole peppercorns
- 3-4 whole garlic cloves
- 1 knob of ginger
- 1/2 green onion stalk
- 1-2 Tbsp rice wine or mirin
Mustard Seed Dressing- 1 Tbsp soy sauce
- 2 Tbsp fermented vinegar (gamshikcho)
- 1 tsp minced garlic
- 2 Tbsp honey (use 1 Tbsp if you prefer less sweetness)
- 1 tsp sesame oil
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp soy sauce
- 2 Tbsp fermented vinegar (gamshikcho)
- 1 tsp minced garlic
- 2 Tbsp honey (use 1 Tbsp if you prefer less sweetness)
- 1 tsp sesame oil
- 1 1/2 Tbsp Dijon mustard
Cooking Instructions
Step 1
Poach the Chicken Breast: In a pot, combine the chicken breast, green onion, whole garlic cloves, ginger, bay leaves, and whole peppercorns. Add enough water to cover the chicken. (Optional: A pinch of salt can be added.)
* Using an induction cooktop: Preheat for 1 minute, then cook on low heat for 20 minutes.
* Using a gas stove: Bring to a boil over high heat, then reduce to low and simmer until the chicken is cooked through and white.
Step 2
Cool and Shred the Chicken: Once cooked, remove the chicken breast from the pot and let it cool slightly. Then, shred it into bite-sized pieces along the grain.
Step 3
Prepare the Mustard Seed Dressing: In a bowl, whisk together the Dijon mustard, minced garlic, honey, fermented vinegar, soy sauce, and sesame oil. If you prefer a less sweet dressing, reduce the honey to 1 tablespoon. Cover and refrigerate the dressing to allow the flavors to meld and chill before serving.
Step 4
Prepare the Vegetables: Wash and thoroughly dry all the vegetables. Thinly julienne the cucumber, bell peppers, and radishes. (If using onion, slice it thinly and soak in cold water for about 10 minutes to mellow its sharp flavor.)
Step 5
Assemble the Salad: Arrange the julienned vegetables and shredded chicken breast attractively on a wide, shallow serving dish. Sprinkle with black sesame seeds for a touch of color and visual appeal.
Step 6
Dress and Serve: Drizzle the chilled mustard seed dressing evenly over the salad. Gently toss to combine all the ingredients, and serve immediately.
Step 7
Serving Suggestions: This salad is a delightful way to refresh your appetite on a hot day with its sweet and tangy flavors. It’s a dish that perfectly balances taste and health. For a packed lunch, pack the dressing in a small container separately, and keep the vegetables and chicken in a lunchbox. Transport in a cooler bag to ensure it stays fresh.
