Southeast Asia's Best Recipes: From Bangkok to Bali by Hutton Wendy

Author:Hutton,Wendy
Language: eng
Format: mobi
ISBN: 9781462905683
Publisher: Tuttle Publishing
Published: 2012-03-13T04:00:00+00:00

13 oz (375 g) chicken thighs, or 7 oz (200 g) boneless thigh fillets, skin and fat removed

2 teaspoons salt

1 very large or

2 small to medium onions, halved lengthwise, very thinly sliced across

13 oz (375 g) Chinese (Napa) cabbage or round white cabbage, cored and finely shredded

1/4 cup (12 g) firmly packed fresh coriander leaves (cilantro), coarsely chopped

1/4 cup (12 g) firmly packed mint leaves, coarsely chopped

1/4 cup (12 g) firmly packed Vietnamese mint (laksa leaf) or regular mint leaves

Liberal amount of freshly ground black pepper

Dressing

4 tablespoons lime juice

3 tablespoons fish sauce

3 tablespoons caster sugar

1 tablespoon rice vinegar

1 red finger-length chili, minced

1 Put the chicken thighs in a saucepan with 1 teaspoon of the salt and add just enough water to cover. Bring to a boil, cover and simmer until the chicken is cooked. Cool in the stock if you have time, then remove the meat from the bones and shred the flesh into fine, lengthwise strips with your fingers. Keep the stock for some other purpose.

2 While the chicken is cooking, sprinkle the remaining teaspoon of salt over the onion, rub with your fingers and set aside for 30 minutes.

3 Prepare the Dressing by combining all the ingredients in a small bowl, stirring to dissolve the sugar. Set aside for the flavors to blend.

4 Just before serving, put the cabbage and all the herbs in a large bowl. Rinse the salted onion under running water, then squeeze dry and add to the cabbage. Add the chicken and Dressing, tossing to combine well. Grind over a liberal amount of black pepper, toss again and serve with other dishes.

NOTE: If you’re preparing the salad in advance, put the mixed cabbage, chicken and herbs in a sealed container, with the Sauce in a separate container. Combine immediately before serving.

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