30 grams chicken breast, cooked and sliced with skin
20 grams romaine lettuce
25 grams red coral lettuce
10 grams tomiao
60 ml teriyaki sauce
2 tbsp. miso dressing
On a plate, place romaine lettuce and red coral lettuce as bedding. Add tomiao. Then add sliced chicken teriyaki. Baste with teriyaki sauce. Pipe miso dressing then serve.
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