Chicken salad with poppy seed dressing

Ingredients

• 2 chicken thighs with skin and on the bone, 180 g each
• 2 medium pink tomatoes
• salt, freshly ground black pepper
• mixed salad, lettuce, dill and parsley for serving
• 40 g poppy
• 100 ml milk
• 30 g walnuts
• half a small clove of garlic
• 100 g good mayonnaise
• 2-3 drops of soy sauce
• 1-2 drops Worcestershire sauce
• a pinch of brown sugar
• 1 small egg
• 1 tsp oyster sauce
• 1 tsp hot chili sauce with garlic
• 1 st. l. good mayonnaise
• 2-3 drops dark sesame oil
• 0.5 tsp vegetable oil
• a pinch of cornstarch
• a pinch of salt

Cooking

Step 1

For the marinade, beat the egg, use half. Mix all ingredients until smooth in a ziplock bag. Put the chicken thighs in it, squeeze out the air, close the bag. Marinate 3 hours.

Step 2

To fill poppy seeds with boiling water, put on a fine sieve, rinse with cold water, put in a saucepan. Pour milk, add sugar, cook over low heat for 40 minutes.

Step 3

Dry the walnuts in the oven or in a frying pan. Throw the finished poppy into a sieve, mix with the rest of the dressing ingredients in a blender and beat until smooth.

Step 4

Dry the chicken thighs from the marinade, fry on coals or bake in the oven until tender. Cut the meat off the bone, remove the skin. Cut the pulp into medium-sized pieces convenient for eating.

Step 5

Cut the tomatoes into slices, put on a dish. Put the chicken next to it, pour over the dressing, garnish with lettuce leaves, mixed salad and sprinkle with chopped herbs.