Brazil

Chicken breast

Red onion

Coriander stalk

Squeezed garlic

grated ginger

Chopped Girl's Finger Pepper

Sliced Shiitake Mushrooms

soy sauce

Peanut Butter

Girl's Finger Pepper

Squeezed lemon

Roasted sesame oil

Iceberg lettuce leaves (for the cups)

Carrots in Fine Julienne

Coriander leaves

Moyashi Bean Sprout

Crushed cashews (or peanuts)

Oriental chicken in lettuce cups

Cozinhe o peito de frango por cerca de 30 minutos, até ficar bem macio. Desfie. 

Cook the chicken breast for about 30 minutes, until very tender. unravel.

Em uma frigideira, refogue a cebola até ficar bem macia. Adicione os talhos de coentro, alho, gengibre, dedo de moça e refogue bem. Adicione o shitake e refogue até ficar dourado. Acrescente o frango, duas conchas da água de cozimento, o shoyu e mexa até secar a água. Acerte sal. 

In a skillet, sauté the onion until very soft. Add the coriander, garlic, ginger, girl's fingers and sauté well. Add the shitake and sauté until golden. Add the chicken, two ladles of the cooking water, the shoyu and stir until the water dries up. Hit salt.

Faça o molho misturando a pasta de amendoim, shoyu, suco de limão, mel, dedo de moça e mexa tudo até ficar cremoso e liso. 

Make the sauce by mixing the peanut butter, soy sauce, lemon juice, honey, girl's finger and stir everything until creamy and smooth.

Coloque a alface, o frango (em temperatura ambiente), o molho, folhas de coentro, cenoura, brotos de feijão e castanha de caju sobre a mesa de forma organizada e monte seus copinhos. 

Place the lettuce, chicken (at room temperature), dressing, coriander leaves, carrots, bean sprouts and cashews on the table in an organized way and assemble your cups.

Oriental chicken in lettuce cups

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