Asian shredded chicken (alternate)


1 piece fresh ginger (peeled and sliced)
14 tsp salt
10 oz chicken breast (boned skinned)
14 cup lemon juice
112 tbsp honey
2 tbsp asian fish sauce (nuoc nam or nam pla)
1 tbsp soy sauce
2 tsp minced garlic
112 tsp balsamic vinegar
1 tsp chili paste (asian red chili paste or dried hot chile flakes)
6 cup shredded cabbage (finely)
2 cup shredded carrots
2 cup jicama (shredded)
1 cup english cucumber (shredded)
12 onion (peeled and slivered)
14 cup celery (thinly sliced)
14 cup fresh cilantro (chopped)
3 tbsp chopped fresh mint (leaves)
1 tbsp sesame seeds (toasted)
1 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.
2 2. In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.



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