Yam gai (thai broiled chicken salad)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Wun Sen (cellophane noodles) |
| 1½ | teaspoon | Sugar |
| 4 | Garlic cloves; chopped | |
| 3 | tablespoons | Fresh lime juice |
| 2 | teaspoons | Whole black peppercorns |
| 1 | Leaf lettuce | |
| ¼ | cup | Fresh corriander |
| 4 | Tomatoes | |
| ¼ | cup | Soy sauce |
| 3 | Scallions | |
| 2 | tablespoons | Nam pla (fish sauce) |
| 1 | European cucumber | |
| 1¼ | pounds | Boneless chicken breast |
| 1 | tablespoon | Roasted peanuts; chopped |
| 4 | cups | Chicken stock |
| 1 | Lime; thinly sliced | |
Directions
Soften the noodles in hot water for 30 minutes. In a food processor, combine garlic, peppercorns, and 2 T corriander. Blend to a paste.
Scrape
the sides, and add ¼ c soy sauce, and 2 T nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the
broiler. In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 min. Drain well, and cut into
4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min.
until browned. In a small bowl, stir together sugar, lime juice, 1 T soy sauce, and 1 T nam pla.
Line a large platter with lettuce leaves. Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumber.
Arrange the chicken, and pour the dressing over. Sprinkle with remaining corriander and peanuts. Garnish with lime slices.