Short’s Kitchen: Chicken and Shrimp salad

Chicken and Shrimp salad

It’s been a bit hot and humid in New York recently, so I decided to make a dish that was cold, light and delicious. And something that doesn’t take too much time to prepare.

Bald: I don’t pay her by the hour, you see.

Short: Pay?! There’s no amount of money you could pay me for what I do.

Bald: Thank you, my love. You say the sweetest things.

Short: Anyway, moving on…

Today’s recipe is for two people, but you can increase the main ingredients for more, or store the extra in the fridge if you’re making it for one.

The main ingredients are: 2 chicken breasts, 10-15 shrimp, 1 thumb-sized nub of fresh ginger, 5 cloves of garlic and 1 medium sized cucumber.

And for the sauce, you’ll need: mayonnaise (2 soup spoonfuls), mustard (1 spoonful), soy sauce (1 spoonful), cooking wine (1 spoonful), sugar (1/2 spoonful) and sesame seeds (1spoonful).

First, clean and prepare your breasts –

Bald: I’ll do that. Can I do that?

Short: Get out!

And cut up the ginger and garlic.

Place your chicken, ginger and garlic in a pot, cover with water and boil till chicken is cooked.

Short: I added a spoon of cooking wine to the pot which makes it a bit more tender and sweet, but it’s up to you.

Bald: I’ll have that cooking wine when you’re done with it…

In a separate pot, boil your shrimp with a pinch of salt.

While your main ingredients are cooking, and Bald is finishing off the cooking wine, prepare your sauce.

Short: How? Just mix it all together! Told you it was simple.

Short: Woops! Mixed it up a bit too much. How about them bubbles?!

Once your chicken is cooked, drain it and leave it to cool. Then, just pull it apart into strips.

Now the fun part! Cut your cucumber into thin slices and garnish the plate with it. This looks pretty cool, don’t you think? Like some kind of enormous, exotic, delicious flower!

Don’t add the sauce until you serve each individual portion. That way, everyone can add as much, or as little as they want, and what isn’t eaten will keep better in the fridge.

Bald: What “isn’t eaten”? What does “isn’t eaten” mean, exactly?

Short: Never mind, Bald.

As you can imagine, our fridge is usually pretty empty!

So, as you can see, this is an easy, delicious summer dish, and if you’re trying to cut back your calories, this is quite filling without making you pack on the pounds.

Short: I love mustard so much, I usually add a little bit more later. It’s just so yummy!

Enjoy, and I’ll see you soon!