Choy Sum, Coriander & Minced Chicken Salad

Sometimes when I feel like eating “healthy”, I think of eating salad. Because I thought that by eating salad plus it has a lot of greens, it is good for my body. Salad is like something special to fulfill my thought of being healthy.

I am not sure about you but I admit I feel good after eating it. I also tell myself that I can do this everyday. And when I think I will be able to keep this up from this point onwards, comes the next day, all these dedication and thoughts to keep up is all wash down to the drain. I swallowed a goat after that. Kidding.


I am definitely the person who will swallow a truck of meat after eating a bowl of salad. Greens just don’t satisfy me. What is appealing to me is that when I see meat in the salad bowl such as a few thinly sliced ham or a pitiful amount of shredded chicken. These are like the main course of the meal. I would treat it with care and savour it like I have never tasted any meat before.

This Asian Style Salad that I put up has meat in it. When I make salad, I want to make something that I would enjoy eating. How I would enjoy eating it? That’s by putting meat in it and have a good dressing. A good dressing binds all the ingredients together. It feels like eating a harmonious garden feast.


This salad is loaded with greens, minced chicken and a bit of this and that such as fried shallots, crushed peanut. I want this salad to be tangy, meaty (of course), nutty, citrusy and every mouthful is enjoyable until the last spoon.


Serves 2 person (satisfactorily)

  • 2 bunches of choy sum, chopped into 1cm wide
  • 1 bunch of coriander, rough chopped
  • 3 shallots, sliced
  • 250g of minced chicken
  • 1/2 cup of crushed peanuts
  • 2 slices of grapefruit, get the pulps out and discard the skin
  • 1 red chilli, slice thinly (half for the salad dressing and the other half for the salad topping)
  • 1 tablespoon of vegetable oil (for frying the shallots)
  • For stir frying the minced chicken:
    • 1 shallot, sliced
    • 1/2 tablespoon of vegetable oil
    • 1/2 tablespoon of oyster sauce
    • 1 teaspoon of fish sauce
    • 1/4 teaspoon of sugar
  • For the salad dressing:
    • 1 clove of garlic, chopped
    • 2 tablespoon of fish sauce
    • 1 tablespoon of lime juice
    • 1 tablespoon of granulated sugar


  1. Heat up the pan with oil. Put the sliced shallots in to fry in medium heat.
  2. In another pot filled with water, once the water is boiled, blanch the choy sum for 30 seconds in hot boiling water. Take out the choy sum and let it drain.
  3. Do keep an eye on your shallots. Once it turn golden brown. Take out and set aside.
  4. In the same pan with medium heat, put in the 1/2 tablespoon of oil. When the oil gets hot, put in the sliced shallots. Fry the shallots until soft.
  5. Put in the minced chicken, stir and fry for 2 minutes or so. You should see some parts are turning to white colour.
  6. Put in oyster sauce, fish sauce and sugar. Continue to stir fry until the minced chicken is cooked through. Taste and adjust with salt if needed.
  7. Once the chicken is cooked, set aside and we can start the salad dressing.
  8. Combine all the ingredients for salad dressing. Put in half of the sliced chilli too.
  9. Now you can assemble the salad. Put the blanched choy sum at the bottom, follow by coriander, minced chicken, shallots, crushed peanuts, grapefruit pulps and lastly some sliced red chilli.
  10. Drizzle some salad dressing on top and enjoy.

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