Text 5310, 103 rader
Skriven 2013-10-02 07:07:38 av Dave Drum (1:261/38)
Ärende: Chile 4159
==================
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.
  Sauté 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,
  chilies, 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 Appétit | January 2011

  Yield: Makes 4 to 6 servings

  MM Format by Dave Drum - 30 January 2011

  Uncle Dirty Dave's Archives

MMMMM

... Good apple pies are a considerable part of our domestic happiness.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)