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    Sunday, September 04, 2016

    Chicken Asian Style - Indonesian Flavours Delicious

    I was having some friends around for dinner. I was looking for a delicious not too heavy first course. I came across this idea for an Indonesian Style Chicken Salad.
    Well that was a huge success so I must share it. It is based on a recipe from Martha Schulman
    It would make a wonderful lunch as well

    I decided to use a mixture of chicken legs and breasts. My favourite way to poach chicken is the way taught by Jacques Pepin
    Basically you develop a lovely full of flavour stock
    Add the chicken to the boiling stock, bring back to the boil, simmer for a few minutes, then turn it off and left the chicken sit in the beautiful stock, till it has totally cooled
    The chicken is so moist and tasty.
    It is the only way, in my opinion.
    As the dish was Asian, I decided to poach it in an Asian Flavoured Stock 
    So simple. In  this case I used a chicken stock powder as a base.
    This worked well, but if you have homemade chicken stock or maybe some stock from the supermarket please use that

    Rice bran oil  - 1 tablespoon
    Shallot  -1 chopped
    Coriander stalks handful
    Kaffir lime - 2 leaves
    Kaffir lime zest  - 2 tablespoons, Use ordinary limes if Kaffir not available
    Chili flakes  - 1/2 tsp
    Fish sauce - 1 - 2 tablespoons
    Chicken stock powder - 2 tablespoons dissolved in water or chicken stock
    Freshly Ground Black Pepper
    Grated ginger 1 tablespoon

    In a stockpot, over medium heat place the rice bran oil
    Add the
    shallot, sauté till soft, don't brown
    Add coriander stalks, kaffir lime leaves, zest
    Bring to the boil and simmer for 30 minutes
    You now, have a wonderful, flavourful stock to poach the chicken
    Bring the stock back to the boil
    Add  4 boneless, skinless chicken breasts simmer for 5 minutes
    Turn heat off
    Cover and leave to sit in the stock, till cooled to room temperature
    Shred about, should get about 4 cups shredded chicken, to the left of the bowl is the Peanut dressing
    These quantities serve 4 for dinner, 6 for Lunch or as a first course

    For the Salad
    Shredded Chicken from 4 chicken breast as above 
    Sea Salt
    Freshly ground pepper (optional)
    1 bunch spring onions, white part and green, thinly sliced
    1 carrot grated
    ¼ cup slivered fresh mint leaves
    ¼ cup chopped cilantro
    1 small red bell pepper, cut in thin strips
    1 serrano pepper, finely chopped seeded if desired

    2 cups mung bean sprouts or sunflower sprouts
    1 Cos lettuce heart, leaves separated, washed and dried¼ cup chopped roasted peanuts
    For the Dressing
        ¼ cup freshly squeezed lime juice
        2 teaspoons finely chopped fresh ginger
        1 garlic clove, minced or shallots
        1 tablespoon Southeast Asian fish sauce
        Pinch of cayenne
        2 tablespoons crunchy or smooth natural peanut butter (more to taste)
        ⅓ cup buttermilk

    Place the chicken in a large bowl, and season with salt and pepper. 
    Add the white part of the scallions, the mint, cilantro,
    red pepper, minced chile pepper and sprouts.
    Toss together.

    The Dressing
    Combine the lime juice, ginger, garlic, fish sauce and

    Stir together.
    Add the peanut butter, and combine well. 
    Whisk in the buttermilk. 
    Taste and adjust seasonings.
    Line a platter with the lettuce leaves. 
    Toss the chicken mixture with the dressing, and arrange over the lettuce.

    Sprinkle the peanuts and the spring onion greens over the top,
    and serve.
    Table set ready to go

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