Ingredients

Yield : 4 servings

• Chicken Breast (large) 2 ea
• Lime, juiced 1 ea
• Honey 2 tsp
• Salt to taste
• Pepper to taste
• Ginseng Extract 2 tsp
• Mayonnaise ½ cup or more
• Carrot, julienne ¼ - ½ ea
• Fennel , julienne ¼ - ½ ea
• Shallot , julienne 1 ea
• Scallion, julienne 1 ea

1. Trim and cut the chicken breast in half.
2. Coat/marinate the chicken breast with ginseng extract. Let it sit for at least 15 min.
3. In a pot add the chicken breast and water (enough to cover chicken and about an inch more, about 1 qt.). Bring to a boil and simmer.
4. When chicken breast is nice and tender, take them out and let them cool.
5. Strain the liquid and cool. Save the liquid. Liquid should have very strong flavor of ginseng.
6. Make the dressing by adding lime juice, honey and mayonnaise. Season with salt and pepper. 
7. Julienne carrot, fennel, shallot and scallion.
8. When chicken is cooled, pull them to strips. Chicken should have good ginseng flavor. But if desired more flavor, then soak the chicken in the liquid from #5 for few minutes.
9. In a mixing bowl, add all vegetables and chicken. Add the dressing and mix well. Season with salt and pepper if needed.
10. Serve cold.

• The flavor of ginseng extract is very strong. Adjust the flavor as needed.
• The chef’s recommendation: start with a mild flavor and build up. Try to balance the bitter taste with honey and lime.