Hot And Sour Chicken Salad
This chicken salad from Vietnam is equally delicious made with prawns. Allow 450g/1lb fresh prawn tails to serve four people.
2 chicken breasts, skinned and boned 115g/4oz bean sprouts
1 head Chinese leaves, shredded
2 medium carrots, cut into matchsticks 1 red onion, thinly sliced
2 large gherkins, sliced
FOR THE MARINADE
1 small red chilli, seeded and finely chopped
1cm/½in piece fresh root ginger, chopped
1 garlic clove, crushed
15ml/1 tbsp crunchy peanut butter
30ml/2 tbsp chopped fresh coriander
5ml/1 tsp sugar
2.5ml/½ tsp salt
15ml/1 tbsp rice or white wine vinegar
60ml/4 tbsp vegetable oil
10ml/2 tsp Thai fish sauce
1. Slice the chicken breasts thinly and place in a shallow bowl. Grind the chilli, ginger and garlic in a food processor or pestle and mortar, then add the peanut butter, chopped fresh coriander, sugar and salt.
2. Add the rice or white wine vinegar, 30ml/2 tbsp of the oil and the fish sauce to the ingredients in the food processor. Combine well. Cover the chicken with the spice mixture and let marinate for at least 2-3 hours.
3. Cook the chicken on a medium-hot barbecue or in a frying pan on the hob for about 5 minutes, basting often and turning once. Arrange the salad ingredients on a serving dish and top with the cooked chicken.