Chicken Salad with Anise-Orange Dressing
Salads • Russian
Description
Chicken salad with anise-orange dressing
Ingredients
- Green peppercorns 10 pieces
- Celery stalk 2 pieces
- Spanish onions 2 heads
- Poultry 1½ kg
- Leek 1 piece
- Grated Ginger Root 0 oz
- Garlic 2 heads
- Star anise 1 piece
- Lemon ½ pieces
- Oranges ½ pieces
- Coarse Salt to taste
- Butter 0 oz
- Curry 1 tablespoon
- Wheat Flour 0 oz
- 33% Cream 0 fl oz
- Dried Apricots 0 oz
- Mayonnaise 10 oz
- Meyer Lemon Juice 1 tablespoon
- Natural Yogurt 0 oz
- Ground Black Pepper to taste
- Chopped almonds 0 oz
Step-by-Step Guide
Step 1
In a pot, add whole black pepper, celery, 1 onion cut into rings, chicken, 10 g of thinly sliced ginger, leeks, halved garlic heads (leaving 2 whole cloves), star anise, lemon, orange, and salt. Add enough water to cover the ingredients by 2.5 cm. Bring to a boil and simmer covered for one hour. Remove from heat and let cool.
Step 2
Strain the broth through a sieve into a pot and bring it to a boil over high heat. Reduce it to about one cup in volume, which will take approximately one and a half hours.
Step 3
Separate the meat from the bones and tear it into thin strips. Heat oil in a small pot over medium heat. Add finely chopped onion, ginger, and garlic. Cook, stirring, until softened for about five minutes. Add curry and cook for two minutes, then stir in the flour. Pour in the strained broth and bring to a boil. Cook, stirring, for two minutes.
Step 4
Remove from heat and stir in the cream. Strain through a sieve into a bowl. Add the chopped dried apricots, cool down, then mix in the mayonnaise, yogurt, and lemon juice. Season with salt and pepper. Stir well.
Step 5
Add the chicken to the chilled sauce and mix well. Before serving, sprinkle with almonds.
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