Thai minced chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Chicken stock |
| 1 | Stalk lemongrass; sliced In 1\" pieces | |
| 1 | Piece fresh ginger root; 2\" piece, peeled and sliced | |
| 2 | Whole boneless skinless chicken breasts; cut into 1\" pieces | |
| 4 | Scallions; thinly sliced | |
| 1 | Red bell pepper; diced | |
| 1 | Carrot; diced | |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Fish sauce |
| 1 | tablespoon | Soy sauce |
| Salt and pepper | ||
| 3 | tablespoons | Cilantro; chopped |
| 4 | larges | Bibb lettuce leaves |
| Cilantro sprigs | ||
Directions
Place stock, lemongrass and ginger in a small saucepan and bring to a boil.
Lower heat, cover and simmer 10 minutes.
Add chicken and poach uncovered, stirring until opaque, about 3 minutes.
Remove chicken; strain stock and reserve it for another use.
In a bowl, mix together remaining ingredients except cilantro and lettuce.
Add chicken and stir to coat. Stir in the cilantro.
To serve: Place lettuce leaves on 4 plates. Mound chicken salad in centers.
Drizzle with remaining dressing. Garnish with cilantro sprigs.
Serves 4.
Recipe by: Williams-Sonoma catalog Posted to EAT-LF Digest by KSBAUM@... on Jun 30, 1999, converted by MM_Buster v2.0l.