Ingredients
450 g (about 1 lb) cooked chicken, 200 g (about 7 oz) tender asparagus spears, a few small carrot flowers and fresh herbs, and to taste: chopped cilantro and toasted sesame seeds.
Seasonings
25 g crispy fried pickled chili flakes, 30 g mayonnaise, 20 g chili oil, 15 g light soy sauce, 10 g salad oil, 2 g each salt and MSG, 1 g chicken bouillon powder.
Instructions
1. Cut the asparagus into 8 cm (about 3-inch) lengths, blanch in boiling water until just tender, then drain and let cool naturally. Toss with MSG, salt, and salad oil, then arrange in two layers on a round plate to form a square. Bone the cooked chicken and cut into 1.5 cm wide by 6 cm long strips, then arrange neatly on top of the asparagus square in the center of the plate.
2. Place the crispy fried pickled chili paste in a bowl, then add salad dressing, MSG, chicken bouillon, salt, light soy sauce, chili oil, and salad oil, and whisk together until smooth to create the pickled chili salad dressing.
3. Take a piece of parchment paper and roll it into a cone shape, fill it with the pickled chili salad dressing, then pipe various patterns onto the chicken, and garnish the plate edge with small carrot flowers and fresh herbs. This dish is visually appealing, with a savory, slightly spicy, and sweet-sour flavor.