Yield: 4 servings
|2½ cup||Chicken stock|
|1 \N||Stalk lemongrass; sliced In 1\" pieces|
|1 \N||Piece fresh ginger root; 2\" piece, peeled and sliced|
|2 \N||Whole boneless skinless chicken breasts; cut into 1\" pieces|
|4 \N||Scallions; thinly sliced|
|1 \N||Red bell pepper; diced|
|1 \N||Carrot; diced|
|¼ cup||Fresh lime juice|
|¼ cup||Fish sauce|
|1 tablespoon||Soy sauce|
|\N \N||Salt and pepper|
|3 tablespoons||Cilantro; chopped|
|4 larges||Bibb lettuce leaves|
|\N \N||Cilantro sprigs|
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.
Recipe by: Williams-Sonoma catalog Posted to EAT-LF Digest by KSBAUM@... on Jun 30, 1999, converted by MM_Buster v2.0l.