Deodeok Citrus Chicken Salad
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Deodeok, a Korean mountain root, has an earthy smell and a gentle bitterness, and orange segments and arugula answer it with acidity and a peppery bitterness.
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The root is pounded and seared in the same pan as the chicken tenders, glazed with soy sauce, and a light dressing of lemon juice, soy sauce, olive oil and honey lands somewhere between Korean and Italian.
Ingredients
Instructions
- 1
Peel 100 g deodeok and split lengthwise.
Lightly pound with a rolling pin or knife back to loosen the fibers. Cut into 5 cm pieces.
- 2
Season 180 g chicken tender with 0.25 tsp salt and a pinch of pepper.
Sear in 1 tbsp olive oil over medium heat, 5 to 6 minutes per side, until fully cooked. Cool and slice.
- 3
Using the same pan, sear the deodeok over medium heat for 2 minutes.
Add 0.5 tbsp soy sauce and stir 30 more seconds to coat the surface. Remove from heat.
- 4
Cut the top and bottom off 160 g orange, stand upright, and remove peel and pith.
Slice between membranes to segment. Slice 50 g red onion thin and soak in cold water 5 minutes.
- 5
Whisk together 1 tbsp lemon juice, 0.5 tbsp remaining soy sauce, 0.5 tbsp olive oil, and 1 tsp honey until smooth.
- 6
Combine 70 g arugula, chicken, deodeok, orange segments, and drained onion in a large bowl.
Drizzle over the dressing and toss gently.
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