Ingredients:
- Boneless Chicken Thighs: 2
- Mixed Lettuce: Moderate amount
- Gherkin: 1
- Small Tomato: 12
- White Sesame: Moderate amount
- Garlic: 2 petals
- Ginger (Big Thumb): 1 piece
- Coriander Stalk: Appropriate amount
- Soy Sauce: 2 tablespoons (large)
- Salt: Moderate amount
- Pepper: Moderate amount
How To Cook:
Step 1: Separate the coriander stems and leaves, and chop the leaves into fine pieces for later use.
Step 2: Use a knife to slightly gash the inside of the chicken thighs and sprinkle with some salt and pepper.
Step 3: Put the garlic, ginger and coriander stalks into a plastic bag and smash.
Step 4: Add in the chicken thigh meat and soy sauce, knead evenly, put it in the refrigerator for half an hour.
Step 5: Wash lettuce, drain and peel into bite-sized pieces. Cut gherkin and tomatoes into appropriate sizes.
Step 6: Mix all ingredients to make salad dressing.
Step 7: Take out the chicken thighs and bake them in a 180-degree oven for about 20 minutes, take them out and let them cool down a bit, then cut into pieces.
Step 8: Mix all the lettuce with the sauce and place on a plate, add the chicken thighs, and finally sprinkle with white sesame seeds.
