Chicken salad with tom yum dressing
| Paste (3 portions) | |
| 50g | Dried chillies, re-hydrated, finely chopped |
| 2 | Lemongrass stalks, white only, finely chopped |
| 5g | Galangal ginger, finely chopped |
| 1/2 Tab | Salt |
| 20g | Red onion, finely chopped |
| 1 Tsp | White pepper corns |
| 15g | Garlic |
| 3g | Kaffir lime skin, finely chopped |
| 2 | Coriander roots |
| 1/2 Tab | Shrimp paste |
| Fish | |
| 25g | Dried fish, pounded into a dust. Shrimp can be used |
| Preparation (1 portion) | |
| 1 | Chicken breast, boiled in chicken stock |
| 1 Tab | Dried fish (above) |
| 1 Tab | Paste (above) |
| 45g | Bamboo shoot, finely chopped |
| 2 | Long green beans (or other green beans), chopped into 1cm lengths |
| 1 | Young chilli (or cucumber), cut into 1cm lengths |
| 2 Tab | Vegetable oil |
| 1/2 Cup | Coconut cream |
| 2 Tab | Chicken stock |
| 1 Tab | Fish sauce |
| 2 Tab | Tamarind Juice |
| 1 Tab | Palm sugar |
| 1 | Lime, juice |
- In a wok on a high heat add the chilli paste and cook until the oil turns to a very red colour. Keep the paste moving the entire time to ensure it doesn’t burn
- Turn the wok to a medium heat and add coconut cream and chicken stock. Keep the mix moving the entire time. Cook until the cream turns a deep red colour. If the mix dries out add more stock
- Add fish sauce, tamarind juice and palm sugar. Taste and adjust
- Add dried fish and lime juice. Put in a bowl for serving
- Blanch all the vegetables in boiling water and place them in ice water and assemble on a plate for presentation. Dry roasted coconut meat and deep fried red onions can be added for extra flavour and texture on the salad
- Serve and allow people to pour the dressing over the salad and combine it in the way they like….YUM (tom yum)!!!