Puerto Rican Chinese Pipirrana Rin-Ran

Ingredients

In this adaptation, the original Spanish Pipirrana Rin-Ran is infused with the flavors and ingredients commonly found in Puerto Rican Chinese cuisine. The addition of soy sauce, ginger, and sesame oil gives the dish an unmistakable Chinese twist. The traditional Spanish ingredients are still present, but the flavors are enhanced and transformed to create a fusion dish that celebrates the best of both worlds. We alse have the original recipe for Pipirrana rin-ran, so you can check it out.

• 4 cups (600g) tomatoes, diced 4 cups (600g) tomatoes, diced
• 1 cup (150g) red onion, thinly sliced 1 cup (150g) red onion, thinly sliced
• 1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
• 1 cup (150g) cucumber, diced 1 cup (150g) cucumber, diced
• 1 cup (150g) jicama, julienned 1 cup (150g) jicama, julienned
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) ginger, grated 1 tablespoon (15ml) ginger, grated
• 1/4 cup (15g) cilantro, chopped 1/4 cup (15g) cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the tomatoes, red onion, bell peppers, cucumber, jicama, bean sprouts, and shredded chicken.
2. 2.
   In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, cilantro, salt, and pepper.
3. 3.
   Pour the dressing over the salad and toss gently to combine.
4. 4.
   Allow the flavors to meld together for at least 30 minutes in the refrigerator before serving.
5. 5.
   Serve chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Jicama — Peel the jicama before julienned it to remove the tough outer layer.
• Bean sprouts — Rinse the bean sprouts thoroughly before using to ensure they are clean and crisp.
• Ginger — Use a microplane or fine grater to grate the ginger for a smooth texture in the dressing.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or chili flakes to the dressing.
• Feel free to customize the salad by adding other vegetables such as shredded cabbage or carrots.
• To make it a heartier meal, serve the Pipirrana Rin-Ran over a bed of cooked rice or quinoa.
• If you prefer a vegetarian version, omit the chicken and add tofu or tempeh for protein.
• Make sure to let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to develop fully.

Serving advice

Serve the Puerto Rican Chinese Pipirrana Rin-Ran as a refreshing appetizer or a light lunch. It pairs well with grilled meats or seafood dishes.

Presentation advice

Present the Pipirrana Rin-Ran in a large salad bowl or individual serving plates. Garnish with a sprig of fresh cilantro for an added touch of color.