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Hot And Sour Chicken Salad Recipe
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Category : salad |
Style : wok cooking | Serves : 4 - 6 |
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A warm
salad with the chicken meat marinated is a spice mixture and the flavor enhanced
by small pickled cucumbers called gherkins.
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Ingredients |
| 2 pieces |
Chicken breast fillet, skinned |
| 120 g |
Bean sprouts |
| 1 head |
Chinese leaves, roughly shredded |
| 1 piece |
Red chili, seeded and finely chopped |
| 1 cm |
Fresh root ginger, peeled and finely chopped |
| 1 clove |
Garlic, finely chopped |
| 2 |
Carrots (medium) cut into thin sticks |
| 1 piece |
Red onion, cut into fine rings |
| 2 pieces |
Large
gherkins, sliced (garnish) |
| 4 tbsp |
Vegetable oil |
| 2 tbsp |
Fresh coriander leaves, chopped |
| 1 tbsp |
Fish sauce |
| 1 tbsp |
Peanut butter |
| 1 tbsp |
Rice or white wine vinegar |
| 1 tsp |
Sugar |
| 1/2 tsp |
Salt |
Method :
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Slice the chicken thinly, place in a shallow
bowl and set aside.
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Grind chili, garlic, and ginger in a mortar with
a pestle.
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Add the peanut butter, coriander, sugar and
salt.
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Add 2 tablespoons of the oil, vinegar
and fish sauce.
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Work the spice mixture into the chicken and
leave to marinate for at least 2 - 3 hours.
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Heat remaining oil in a wok over medium heat and
add the chicken and fish sauce and cook for approx. 10 minutes, turning the meat
occasionally.
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Arrange the Chinese leaves, bean sprouts,
carrots, onion rings and gherkins decoratively on a shallow plate and serve the chicken
arranged on the salad.
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Asian Melting Pot
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