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Chicken salad with teriyaki, cashews and pomegranate

For four people

  • 200 g chicken legs (deboned)
  • 100 g pomegranate
  • 80 g cashews
  • 200 g lettuce
  • Romaine or Baby Gem
  • 60 ml soy sauce
  • 30 ml Mirin
  • 100 g sugar
  • lemongrass
  • 1 small garlic
  • 1 whole star anise


Cook the soy sauce, Mirin, sugar, lemongrass, garlic and dill together in a pot and put aside for about 20 min. before sieving the sauce. The sauce can be refrigerated in a sealed container. Chicken legs are fried in a hot pan or grill, then brushed with the sauce and put back on the pan or grill quickly.

The meat is cut into appropriate pieces and mixed with the salad along with the peanuts, pomegranates and sauce.

Fits well with a stout or porter