Text 27164, 105 rader
Skriven 2015-05-19 05:43:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1010
====================
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. Saut+¬ 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 App+¬tit | January 2011

  Yield: Makes 4 to 6 servings

  MM Format by Dave Drum - 30 January 2011

  Uncle Dirty Dave's Archives

MMMMM

... How can you govern a country which has 246 varieties of cheese?

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)