Recipe of The Month
Chicken Salad with Fresh MINT and Vietnamese Dressing. - February 2011
This delicious qi and blood-nourishing chicken salad can be served as a side dish, or over a cup of warm brown rice for a more substantial meal.
- 2 pounds chicken legs or thighs, rinsed and drained
- 3 cups water
- 1/4 cup rice wine or sake
- 2 stalks fresh lemon grass, ends trimmed, tough outer husks removed, and cut into 2 inch lengths (if unavailable, substitute dry lemon grass, soaked 1 hour in hot water)
- 1.5 red onions, cut into thin julienne slices (about 2.5 cups)
- 1 cup clear rice vinegar
- 5 cups julienned leafy Boston lettuce and/or green cabbage
- 1/3 to 1/2 cups coarsely shredded mint leaves
Vietnamese Dressing Ingredients:
- 2 small fresh red chilies, ends trimmed and seeds removed, and cut into fine julienne shreds
- 3 tablespoons minced garlic
- 1/2 cup fish sauce
- 5.5 tablespoons sugar (or honey) to taste
- Put the chicken parts, water, rice wine or sake, and lemongrass in a pot and bring to a boil. Reduce the heat to low, and cook for 25 minutes, or until the chicken is cooked. (pierce the thigh with a knife and clear liquid should come out) Remove chicken and let it cool, but save the broth for another use. Remove and discard the skin and bones and the the meat into thin julienne shreds.
- Place the red onion slices in a bowl and pour the rice vinegar on top. Let the onion sit 15-20 minutes. Mix together the Dressing in a bowl and set aside.
- Arrange the lettuce/cabbage mix on a serving platter (add warm brown rice here if using), and sprinkle the chicken evenly over it. Drain and sprinkle on the onions, adding the vinegar to the dressing. Garnish with fresh mint on top. Just before serving, pour the dressing over the salad.
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