19 June 2011 by Lars
Asian shredded chicken (alternate)
Ingredients:
| 1 piece | fresh ginger (peeled and sliced) |
| 14Â tsp | salt |
| 10 oz | chicken breast (boned skinned) |
| 14Â cup | lemon juice |
| 112Â tbsp | honey |
| 2 tbsp | asian fish sauce (nuoc nam or nam pla) |
| 1 tbsp | soy sauce |
| 2 tsp | minced garlic |
| 112Â 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) |
| 14Â cup | celery (thinly sliced) |
| 14Â cup | fresh cilantro (chopped) |
| 3 tbsp | chopped fresh mint (leaves) |
| 1 tbsp | sesame seeds (toasted) |
Method
| 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. |
from http://www.yummly.com/recipe/Vietnamese-Chicken-Salad-My-Recipes_1?print=true&servings=
Leave a Reply
You must be logged in to post a comment.