Chicken, Shrimp, and Egg Salad

This is a simple dish which Shou-Ching’s father used to make for them as children. It can use almost any meat – whatever you have handy. And it cooks in only a few minutes.

Eggs are always worth including. Cook some eggs in a wok at low heat with a healthy oil (we used butter, olive oil or coconut oil will do):

We added pre-cooked shrimp, and some shredded chicken meat left over from a chicken soup. With shredded carrot and cucumber, it was served like this:

Next you need a sauce. Ours was made by mixing:

  • 3 tbsp rice vinegar
  • 1 tsp Dijon mustard
  • 2 garlic cloves, crushed
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 tbsp almond butter (or crushed nuts, or nut butter of your choice)
  • Optional: a few drops of soy sauce and sesame oil

The sauce is crucial for the dish; we consider rice vinegar and Dijon mustard essential. If you are serving children, add a little sweetness to the sauce with some rice syrup or diced fruit.

Drizzle the sauce over the food:

By the way, this is a good sauce also for any “safe starches” you may include in your meal. As discussed in “How to Minimize Hyperglycemic Toxicity,” Oct 20, 2011, mixing vinegar and fats or oils with starches will reduce their impact on blood glucose levels.

Serve the chicken, shrimp, and egg salad with white rice, Homemade Seasoned Seaweed (Jan 9, 2011) or Fermented Mixed Vegetables (Nov 27, 2011), and you have a complete meal in a traditional style of Asian home cooking. Don’t be shy to mix all the food together!

  1. Looks very tasty !

    Have you added something to your eggs that they have those white lines in between ? Or was the yolk and white not completely mixed before cooking ? Mine are always well yellow 😀

  2. Hi Mik,

    Just not completely mixed. We just cracked the eggs in a bowl, mixed with a fork, poured them in a wok with butter, spread it out, cooked 3 minutes one side, flipped it over and cooked another 3 minutes, and then folded and sliced.

  3. I have to admit, those pics got my salivating.

    Sweet recipe. Will give it a try.

  4. I love the way you guys do the presentations on your meals! It’s like a little smorgasbord buffet on your plate haha.Food should both be delicious and nourishing, but also aesthetically appealing and fun to eat! I am going to try that sauce recipe as well.

  5. Old Fashioned Sicilian Succo

    4 cloves garlic, sliced
    3 (29 ounce) cans tomato gravy
    4 (6 ounce) cans tomato mixture
    1 tablespoon sliced fresh parsley
    1 tablespoon sliced fresh basil
    2 pounds ground meats
    1 pound ground chicken
    1 cup dry bread particles
    1 cup grated Parmesan cheese
    1 teaspoon garlic powdered
    1 tablespoon sliced fresh parsley

    1. In a huge pot mix together garlic, tomato gravy, tomato mixture, parsley and basil. Provide gravy to a boil and then turn down the heat and cook.

    2. In a large bowl mix together the ground meats, ground pork, bread particles, parmesan cheeses, garlic powder and parsley. Shape into balls the size of a child’s fist. In a container, fry meatballs in hot olive oil till brown. Add to gravy mixture. Cook over low heat for four hours.

    Sicilian Succo is ready……
    recipes, for recipes

  6. Csirke, rák és tojás saláta | PaleoVital - pingback on November 28, 2015 at 10:31 am

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