Chicken glass noodle salad

Hey guys! Doesn`t this just look lovely?
Here is a recipe I found today while doing my daily web surfing and I thought I must share it with you.

Loads of work,I admit but soo worth the effort.
Serves two:

Chicken prep:
2 medium chicken breasts
1 medium onion roughly chopped
1 bayleaf
2 cloves of garlic sliced

Other prep
200g glass noodles
1 large carrot cut into julienne strips (the thinner the better, might want to consider using a normal peeler if you dont have a julienne peeler)
4 tbsp rice vinegar
1 tsp sugar
1 tsp salt

3 tbsp ground nut oil
juice of 4 limes
1 tbsp soy sauce
2 tbsp tamarind paste
2 tbsp grated fresh ginger
2tbsp palm sugar
1 tsp salt

2 shallots finely sliced
2 cloves of garlic crushed
Oil to fry (canola, sunflower, groundnut not olive)

To serve:
2 tbsp toasted sesame seeds
2 tbsp crushed toasted cashew nuts
2 chillies sliced
bunch of roughly chopped coriander
bunch of roughly chopped mint
bunch of roughly chopped thai basil/ normal basil if you cant get thai

In a large pot combine the onion, garlic, bay leaf, salt, and water. Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Shred the chicken. I find this quite a nice way to prepare chicken breasts for salads. They retain a lot more moisture.

Soak glass noodles in cold water for five minutes. Drain and place into boiling water and boil for 3 minutes. Drain and allow to cool.

Combine all the sauce ingredients.

Combine rice vinegar, sugar and salt and boil julienned carrots for two minutes. Fry shallot and garlic in rapeseed oil. As they turn brown pour in dressing and bring to boil. Take off heat. Add noodles. Allow to cool and add carrots, nuts, seeds, chillies, herbs and chicken.

Enjoy and btw picture is not mine.

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