Sautied Chicken Salad

Ingredients	Serves 4	Serves 4	Seasonings	Serve 1	Serves 10
Welsh onion	10g	40g	sake dark soy sauce vinegar sugar sesame oil	5g 6g 4g 1g 1g	20g (1 1/3 tablespoons) 24g (1 1/3 tablespoons) 16g (slightly more than 1 tablespoon) 4g (1 1/3 teaspoons) 4g (1 teaspoon)
Chicken thighs (skinless)	80g	320g	flour oil	6g 2g	24g (3 tablespoons) 8g (2 teaspoons)
daikon (Japanese radish) carrot leaf lettuce cherry tomatoes oba (beefsteak plant) myoga (Japanese ginger) kabosu (citron)	30g 10g 10g 30g 1g 2g 10g	120g 40g 40g 120g 4 leaves (4g) 8g 1 (40g)

1	Mince the Welsh onion, combine with the seasonings and set aside for approx. one hour.
2	Slice the chicken on a slant, coat with flour and fry in a greased frying pan.
3	Cut the daikon, carrot, oba and myoga into very thin sticks.
4	Serve the chicken on a bed of lettuce, daikon, and carrot in a dish, and top with the myoga and oba. Pour the Welsh onion sauce prepared in 1 over the chicken, and garnish with tomatoes and kabosu.

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