Tuesday, February 17, 2009

Char siew chicken salad

Ingredients (serves 4)
* 1/4 cup char siew sauce
* 2 tablespoons kecap manis
* 2 tablespoons sweet chilli sauce
* 800g chicken thigh fillets, trimmed, thinly sliced
* 2 tablespoons peanut oil
* 1/4 small red cabbage, trimmed, shredded
* 75g snow pea sprouts, trimmed
* 1 bunch baby bok choy, stems and leaves shredded
* 1 large carrot, peeled, shredded
* 100g beansprouts, trimmed
* 1/3 cup coriander leaves
* 1 lime, juiced
* 1/2 cup fried shallots

1. Combine char siew sauce, kecap manis and 1 tablespoon sweet chilli sauce in a ceramic dish. Add chicken and stir to coat. Cover and refrigerate for 1 hour, if time permits.
2. Drain marinade from chicken. Heat a wok over medium-high heat until hot. Add 2 teaspoons oil and swirl to coat. Add half the chicken. Stir-fry for 2 minutes or until cooked through. Transfer to a plate. Repeat with oil and remaining chicken.
3. Combine cabbage, snow pea sprouts, bok choy, carrot, beansprouts and coriander in a large bowl. Whisk remaining sweet chilli sauce, oil and 2 tablespoons lime juice in a jug until well combined. Add chicken and dressing to salad. Toss to combine. Add shallots and toss to combine. Serve.

Super Food Ideas - Page 32
Recipe by Janelle Bloom


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