WARM THAI CHICKEN SALAD

WARM THAI CHICKEN SALAD
by

Ingredients

  • 2 Tegel chicken breasts
  • Gregg’s freshly ground salt
  • 2 spring onions
  • 1?4 of a fancy lettuce
  • 1?4 red capsicum
  • 1 small carrot, peeled
  • 2 small Love! Kumara Smooth As Easi- Peels, peeled
  • 2 tbsp Edmonds standard flour, optional
  • 1?2 – 3?4 cup vegetable oil

Marinade

  • 2 tsp Gregg’s crushed garlic
  • 1 tsp Gregg’s crushed ginger
  • 1?2 tsp Gregg’s crushed chilli, optional
  • 1-2 tsp sesame oil
  • 1 tbsp Olivani olive oil
  • 1 tsp soy sauce
  • 1 tbsp grated Palm Sugar
  • 2-3 tsp Fish Sauce
  • 1 1?2 -2 tbsp lemon juice, approximately 1 Lemon

The Social Cooking Way

Mix marinade ingredients together, adding fish sauce, lemon juice and chilli to taste. Pour marinade over the chicken, reserving 2 tbsp for dressing the salad. Leave to marinate while you prepare the salad, turning regularly.

Heat the vegetable oil in a small saucepan to 180°C, or until a single strand of kumara crisps in 20 seconds. Grate kumara onto a tea towel and squeeze to remove excess moisture. Mix flour with 3-4 tbsp of water to form a runny batter and mix through kumara, coating each strand. This step helps to bind the nest but can be skipped for those with gluten allergies or rice flour used instead. Divide mix into two piles. Each pile should be enough to create a single layer the same size as the pot you are cooking with.

Put one serving of kumara into the hot oil and quickly spread with a fork to create an even layer. Cook for 2- 2 1?2 minutes or until stiffened and can be removed in one piece. Remove carefully and rest on paper towels to drain.

Allow oil to warm back up, approximately 1 minute before making the next one.

Heat olive oil in a large frying pan over medium high heat. Add chicken breasts to pan and cook for 5- 8 minutes. Turn every a minute or so, basting with the marinade until well coloured and cooked through. Rest for a few minutes before slicing.

Grate or julienne carrot. Finely slice spring onions. Finely julienne red capsicum.

Toss in salad dressing. Finally tear lettuce leaves and toss through.

Serve salad on top of the nest, topped with slices of chicken.


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