Ingredients:

• 250 g – Chicken breast (without skin)
• 1 cup – spring onion, chopped
• 1/2 cup – Chinese dried Mushrooms
• 1 green Capsicum
• 1 red Capsicum
• 2 tbsp – cooking oil
• For Dressing:
• 1 tsp – dark soya sauce
• 2 tsp – light soya sauce
• 1 tbsp – white Vinegar
• 1/2 tsp – chili flakes
• 2 tsp – Sugar
• 1/2 tsp – MSG, optional

Method:

1. Soak mushrooms in hot water for 20 minutes. Drain and slice thinly.
2. Simmer the chicken breast till cooked.
3. Cool and shred the meat.( Use the stock in other recipe)
4. Cut both the capsicums into halves along the length, discard the seeds and slice thinly.
5. Heat the oil and lightly saute 1/2 the capsicums.
6. Add the spring onion, stir to mix and remove from heat.
7. Cool and mix in the chicken breast and mushrooms.
8. Combine all the ingredients for seasoning.
9. Pour over the salad mixture and toss to coat.
10. Taste and correct the seasoning.

Recipe courtesy of Chandra Bhat