Chinese Cold Plate

Ingredients

• 300g (10.5 oz) beef, thinly sliced 300g (10.5 oz) beef, thinly sliced
• 300g (10.5 oz) chicken breast, thinly sliced 300g (10.5 oz) chicken breast, thinly sliced
• 300g (10.5 oz) pork loin, thinly sliced 300g (10.5 oz) pork loin, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 2 carrots, julienned 2 carrots, julienned
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Sesame seeds, for garnish Sesame seeds, for garnish
• For the marinade: For the marinade:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• For the tangy sauce: For the tangy sauce:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In separate bowls, marinate the beef, chicken, and pork with their respective marinades. Cover and refrigerate for at least 1 hour.
2. 2.
   In a large pot of boiling water, blanch the bean sprouts for 1 minute. Remove and rinse with cold water. Set aside.
3. 3.
   Arrange the marinated meats on a serving platter.
4. 4.
   Place the cucumber slices, bean sprouts, and julienned carrots around the meats.
5. 5.
   In a small bowl, whisk together the ingredients for the tangy sauce.
6. 6.
   Drizzle the tangy sauce over the meats and vegetables.
7. 7.
   Garnish with fresh cilantro leaves and sesame seeds.
8. 8.
   Serve the Chinese Cold Plate chilled and enjoy!

Treat your ingredients with care...

• Beef — For tender slices, choose a lean cut of beef such as sirloin or tenderloin. Slice the beef against the grain to ensure tenderness.
• Chicken — To prevent dryness, marinate the chicken for at least 1 hour and cook it just until it reaches an internal temperature of 165°F (74°C).
• Pork — Opt for a lean cut of pork, such as loin, and slice it thinly for quick cooking and tenderness.
• Cucumber — Use English cucumbers for their crisp texture and mild flavor. Remove the seeds before slicing.
• Bean sprouts — Blanching the bean sprouts briefly helps retain their crunch while removing any potential bacteria.
• Carrots — Julienne the carrots for a visually appealing presentation and a satisfying crunch.

Tips & Tricks

• For added flavor, marinate the meats overnight for a more intense taste.
• Customize the tangy sauce by adjusting the amount of chili flakes according to your spice preference.
• Experiment with different vegetables such as radishes, bell peppers, or snow peas to add variety to the dish.
• Serve the Chinese Cold Plate with a side of steamed rice or noodles for a more substantial meal.
• To save time, you can purchase pre-sliced meats from your local butcher or supermarket.

Serving advice

Serve the Chinese Cold Plate as an appetizer or a light main course. Encourage your guests to mix and match the meats, vegetables, and tangy sauce to create their own flavor combinations.

Presentation advice

Arrange the colorful slices of meat and vibrant vegetables on a large platter, creating an eye-catching display. Garnish with fresh cilantro leaves and sprinkle sesame seeds over the dish for an added touch of elegance.