INGREDIENTS
350 g
chicken breast
30 g
ginger (sliced)
2 cloves
garlic (skin removed and bruised)
1/2 cup
shao hising cooking wine
1/4 cup
dark soy sauce
1
whole dried chili
1 cup
mixed quinoa
2
carrots (small diced)
2
Lebanese cucumbers (de-seeded and diced (leave skin on))
2
spring onions (green onions, finely sliced)
1 cup
mint leaves (finely chopped)
1 cup
coriander (cilantro, finely chopped)