Chewy Wood Ear Mushroom and Tender Chicken Tenderloin Cold Salad
How to Make a Refreshing Wood Ear Mushroom and Chicken Tenderloin Cold Salad
Here’s a delightful cold salad made with chewy wood ear mushrooms and tender chicken tenderloin, perfectly complemented by a tangy mustard dressing.
Salad Ingredients- Wood Ear Mushrooms 170g
- Chicken Tenderloin 160g
- Cucumber 1 medium
- Carrot 1/2 medium
Mustard Dressing- Mustard 3 tsp (use mild mustard if possible)
- Vinegar 8 tsp
- Sugar 4 tsp
- Minced Garlic 2 tsp
- Mustard 3 tsp (use mild mustard if possible)
- Vinegar 8 tsp
- Sugar 4 tsp
- Minced Garlic 2 tsp
Cooking Instructions
Step 1
First, prepare the wood ear mushrooms. Place them in a bowl and soak them in cold or lukewarm water for about 30-40 minutes until fully rehydrated. They will become plump and tender.
Step 2
Once the mushrooms are well-soaked, you’ll notice they have bloomed beautifully, resembling delicate flowers. Their appearance promises freshness.
Step 3
Trim off the tough, woody base of the rehydrated wood ear mushrooms with a knife. Then, gently tear them into bite-sized pieces by hand. This helps achieve a more tender texture.
Step 4
To ensure the chicken tenderloin is extra tender and pleasant to eat, it’s best to remove any sinew before cooking. Hold the tenderloin firmly with your knife and pull gently in the direction of the sinew to remove it.
Step 5
Once the sinew is removed, place the chicken tenderloin in boiling water and cook for about 10 minutes until thoroughly cooked. Remove from the water, let it cool slightly, then shred it along the grain. For the wood ear mushrooms, blanch them in boiling water for just about 3 minutes, then rinse under cold water and squeeze out any excess moisture. For the cucumber, scoop out the seeds and julienne it. Peel and julienne the carrot as well.
Step 6
Now, let’s make the delicious mustard dressing. In a small bowl, combine 3 tsp of mustard, 8 tsp of vinegar, 4 tsp of sugar, and 2 tsp of minced garlic. Whisk until the sugar is dissolved. Taste and adjust the amount of vinegar or sugar to suit your preference for a perfectly balanced flavor.
Step 7
In a mixing bowl, combine the prepared wood ear mushrooms, julienned cucumber, and julienned carrot. Add about two-thirds of the prepared mustard dressing. Gently toss these ingredients with your hands until they are well coated. Avoid adding the chicken tenderloin at this stage.
Step 8
Finally, add the shredded chicken tenderloin to the bowl and toss gently one more time to combine everything. Your refreshing Wood Ear Mushroom and Chicken Tenderloin Cold Salad is now complete! Serve it beautifully on a plate for a visually appealing and incredibly tasty dish, perfect for any occasion.
