Wednesday, June 30, 2010
Asian Chicken Salad
This recipe calls for chicken legs, but you can bake a skinless chicken breast if you prefer white meat. Spray a pan with nonstick spray. lightly season with salt and pepper, and bake for 20 minutes at 350 degrees. Cut into strips and then proceed with the recipe.
3 chicken legs
Salt as desired
4 oz. each of white cabbage and Chinese cabbage
1 T each of chopped mint and coriander
3 T. peanut kernels
1 red chili
1 clove garlic
2 T. sugar
4 T. lime juice
2 T. soy sauce
Put the chicken legs into boiling, salted water and simmer for about 40 minutes. Drain (the stock can be used for another purpose) leave to cool, and remove the skin and bones.
For the dressing, wash the chili, slit open lengthwise, remove the seeds and the white inner membrane, and dice finely. Peel and press the garlic and add to the diced chili. Mix thoroughly with the sugar and lime juice. Season the dressing with soy sauce.
Wash both kinds of cabbage, dry, and cut into fine strips. Peel the carrot and cut into fine strips. Roast the peanuts in a dry frying pan until golden brown.
Cut the meat into strips and put into a bowl. Add the white cabbage, the Chinese cabbage, carrot, and herbs, Carefully stir in the dressing, and mix well. Scatter the peanuts over the salad and serve.
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