Chyrel's Recipes From Friends

Hot And Sour Chicken Salad 

Posted by: Tuddles Tue, 9 Mar 2004, at 4:59 a.m.
4 Servings
2 Chicken breast fillets, skid
1 small Red chili, seeded and finely chopped
1/2 Inch piece fresh root ginger  peeled and finely chopped
1 Garlic clove, chopped
1 tbs Crunchy peanut butter
2 tbs Chopped fresh coriander  leaves
1 ts Sugar
1/2 ts Salt
1 tbs Rice or white wine vinegar
4 tbs Vegetable oil
4 oz Bean sprouts
1 Head Chinese leaves, roughly shredded
2 medium Carrots, cut into thin sticks
1 Red onion, cut into fine  rings
2 large Gherkins, sliced

Slice the chicken thinly, place in a shallow bowl and set aside. Grind the
chili, ginger and garlic in a morter with a pestle. Add the peanut
butter, corriander, sugar and salt. Add the vinegar and 2 tablespoons of
the oil. Cover the chicken with the spice mixture and leave to marinate
for at least 2-3 hours. Heat the remaining 2 tablespoons of oil in a
preheated wok. Add the chicken and cook for 10-12 minutes, turning the
meat occasionally. Meanwhile, arrange the bean sprouts, Chinese leaves,
carrots, onion rings and gherkins decoratively on a serving platter. Serve
the chicken arranged on the salad.



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