Kat (etimodnar) wrote,
Kat
etimodnar

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Cooking Day

Gah! So bored today!! I brought in some boxes from the shed to start packing, but I really couldn't be bothered packing up my lovely books, so I cooked instead. I made a Vietnamese Chicken Salad from my Women's Weekly cookbook and Crunchy Thai Chicken from Donna Hay for dinner because Dad was very picky and lampooned all my other suggestions. I've made the Thai Chicken before and it was much better then. I dunno what the difference is because I made them both so long ago. Could be that I forgot a couple of ingredients, like the kamfir lime leaves... but I cannot remember well enough. Oh, I think last time I may have let the chicken sit in the thai coating for a couple of hours in the fridge... so maybe that was the difference. Or that could have been another recipe.

What a slow day!

The Vietnamese Chicken Salad was SO GOOD! I ate most of it and left some for Mum's dinner at work tonight (she has other food too). It was so good I'm going to give you the recipe so you can all make it at home. Yes, I'm so bored that I'm going to copy it out for you!

Vietnamese Chicken Salad


Salad
500g chicken breast fillets
1 large carrot
1 white onion, thinly sliced
120g bean sprouts
160g Savoy Cabbage, finely shredded
1/4 fresh mint leaves
1/2 fresh coriander leaves
1/2 rice wine vinegar
2 teaspoons salt
2 tablespoons caster sugar

Dressing
2 Tablespoons fish sauce
1/4 cup of water
2 tablespoons caster sugar
2 tablespoons lime juice
1 clove garlic, crushed

Method
1. Place chicken in medium saucepan of boiling water; return to boil. Reduce heat; simmer, uncovered for about 10 minutes or until cooked through. Cool chicken in same water 10 minutes; drain. Shred chicken coarsely

2. Meanwhile, cut carrot into matchstick - sized pieces. Combine carrot in large bowl with vinegar, salt and sugar, cover; stand 5 mins. Add onion, cover; stand 5 mins. Add sprouts, cover; stand 3 mins. Drain pickled vegetables.

3. Place pickled vegetables in large bowl with chicken, cabbage, mint and coriander.

4. Place ingredients for dressing in screw top jar; shake well. Pour dressing over salad in bow; toss gently to combine.

A/N The recipe then says to add crushed toasted peanuts (1 tablespoon) and fried shallots (2 tablespoons). I didn't and it tasted great anyway!

There you have it!

Tags: cooking, recipe
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