Chicken Salad with Anise-Orange Dressing

Salads | Russian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken salad with anise-orange dressing

Ingredients

Green peppercorns - 10 pieces
Celery stalk - 2 pieces
Spanish onions - 2 heads
Poultry - 1½ kg
Leek - 1 piece
Grated Ginger Root - 0.7 oz
Garlic - 2 heads
Star anise - 1 piece
Lemon - ½ pieces
Oranges - ½ pieces
Coarse Salt - to taste
Butter - 2.1 oz
Curry - 1 tablespoon
Wheat Flour - 1.4 oz
33% Cream - 1 fl oz
Dried Apricots - 0.4 oz
Mayonnaise - 10.6 oz
Meyer Lemon Juice - 1 tablespoon
Natural Yogurt - 1.8 oz
Ground Black Pepper - to taste
Chopped almonds - 1.4 oz

Step by Step guide

Step 1

In a pot, add whole black pepper, celery, 1 onion cut into rings, chicken, 10 g of thinly sliced ginger, leeks, halved garlic heads (leaving 2 whole cloves), star anise, lemon, orange, and salt. Add enough water to cover the ingredients by 2.5 cm. Bring to a boil and simmer covered for one hour. Remove from heat and let cool.

Step 2

Strain the broth through a sieve into a pot and bring it to a boil over high heat. Reduce it to about one cup in volume, which will take approximately one and a half hours.

Step 3

Separate the meat from the bones and tear it into thin strips. Heat oil in a small pot over medium heat. Add finely chopped onion, ginger, and garlic. Cook, stirring, until softened for about five minutes. Add curry and cook for two minutes, then stir in the flour. Pour in the strained broth and bring to a boil. Cook, stirring, for two minutes.

Step 4

Remove from heat and stir in the cream. Strain through a sieve into a bowl. Add the chopped dried apricots, cool down, then mix in the mayonnaise, yogurt, and lemon juice. Season with salt and pepper. Stir well.