Chicken Salad With Spicy Sauce

Tear Chicken Breast Fillet into 2 to 3 pieces so that it will cook quickly. Place Chicken, 1 teaspoon Grated Ginger (save the rest for sauce), the dark green parts of Spring Onions in a small saucepan, add Water just enough to cover chicken. Add Sake and Salt.

Cook over the medium heat. When cooked (it shouldn’t take long), let it cool in the liquid. When cool enough to handle, tear into strips.

Note: This process can be done using microwave without adding Water. Combine Ingredients in a heat-proof bowl, cover with a plate, and cook for 2 to 3 minutes, turning over halfway through.

To make the sauce, combine all the ingredients in a bowl.

Slice all salad vegetables into similar size strips and mix. Place in a large serving bowl, and top with the chicken strips.

Drizzle the sauce over and serve immediately.