Text 7911, 104 rader
Skriven 2011-03-02 05:14:20 av Dave Drum (1:18/200.0)
Ärende: Gourmet 1023
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saigon Chicken Salad
 Categories: Oriental, Poultry, Salads, Chilies, Citrus
      Yield: 5 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      1 c  Chopped fresh cilantro (inc
           - stems)
      5 tb Fresh lemon juice
      1    (4") bottom portion of large
           - lemongrass stalk; fine
           - chopped
      3 lg Kaffir lime leaves; minced
    1/2 c  Olive oil
           Coarse kosher salt
  1 1/4 lb Chicken breast halves;
           - skinned, boned

MMMMM--------------------------DRESSING-------------------------------
      5 tb Fish sauce
    1/4 c  (packed) light palm sugar or
           - golden brown sugar
    1/4 c  Fresh lime juice
      2 ts Minced Thai or serrano
           - chilies; w/seeds
      2 lg Garlic cloves; pressed

MMMMM-------------------------VEGETABLES------------------------------
      3 c  (2" pcs) trimmed Chinese
           - long beans or green beans
      8 oz Plum tomatoes; halved
           - lengthwise, seeds and pulp
           - removed, shells cut in
           - long thin strips
      1 c  Coarse grated peeled daikon
      1 c  Coarse grated seeded Persian
           - cucumbers
      1 c  Very thin sliced green
           - cabbage
      1 c  Coarse grated carrot
      1 c  Celery leaves
      1 c  Fresh cilantro leaves
      3    Green onions; thin sliced on
           - diagonal
    1/2 c  Salted roasted peanuts;
           - split in half
 
  Test-kitchen tip: Palm sugar can be very hard, making it
  difficult to measure. To soften it, microwave the palm sugar
  (still in the jar) in 10-second intervals at 50 percent
  power.
  
  For chicken: Whisk cilantro, lemon juice, lemongrass, and
  kaffir lime leaves in small bowl to blend. Gradually whisk
  in oil. Season marinade to taste with coarse salt and
  freshly ground black pepper. Arrange chicken in single layer
  in 8 x 8 x 2- inch glass baking dish. Pour marinade over;
  turn chicken to coat evenly. Cover and chill 3 hours.
  
  DO AHEAD: Can be made 1 day ahead. Keep chilled.
  
  Heat heavy large skillet over medium-high heat. Add chicken
  (with some marinade still clinging to surface) to skillet.
  SautO until cooked through, 5 to 6 minutes per side.
  
  Turn off heat; let chicken rest in skillet 15 minutes.
  Transfer chicken to work surface. Cut chicken in half
  horizontally, then crosswise into thin strips.
  
  For dressing: Combine fish sauce, palm sugar, lime juice,
  chiles, and garlic in small bowl. Whisk until sugar
  dissolves. Season dressing to taste with salt and pepper.
  
  DO AHEAD: Can be made 3 hours ahead. Cover and let stand at
  room temperature; whisk before using.
  
  For vegetables: Cook beans in saucepan of boiling salted
  water until crisp-tender, about 3 minutes. Drain; cool.
  
  Place beans in large bowl. Add tomatoes, daikon, cucumbers,
  cabbage, carrot, celery leaves, cilantro leaves, green
  onions, and most of peanuts. Add chicken and dressing; toss
  to blend. Season to taste with salt and pepper. Mound salad
  on large rimmed platter. Sprinkle with remaining peanuts and
  serve.
  
  by Sarah Dickerman
  
  Bon AppOtit | January 2011
  
  Yield: Makes 4 to 6 servings
  
  MM Format by Dave Drum - 30 January 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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