| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 3 |
|
8 oz chicken breasts |
| 3 |
|
Red onions |
| 5 |
|
Cloves garlic |
| 1 |
|
2 cm piece fresh ginger |
| 1 |
|
Red chilli |
| 1 |
|
Green chilli |
| 25 |
g |
Palm sugar |
| 50 |
ml |
Peanut or walnut oil |
| 50 |
ml |
Tamarind mixed with water |
| 50 |
ml |
Soy sauce |
| 2 |
tb |
Peanut oil |
| 2 |
tb |
Marinade paste |
| 250 |
ml |
Lime juice |
| 75 |
g |
Palm sugar |
|
|
Soy sauce |
| 6 |
oz |
Vermicelli noodles |
|
|
Vegetable oil |
| 1 |
|
Parsnip |
| 1 |
lg |
Red chilli; finely sliced |
| 1 |
|
Red onion; finely sliced |
|
|
Fresh coriander |
|
|
Basil leaves |
INSTRUCTIONS
MARINADE PASTE
DRESSING
SALAD
Puree the marinade ingredients to make a paste, and reserve 2tbsp for the
dressing. Spread the paste over the chicken breasts and marinade for about
2-4 hours. To make the dressing, warm the oil with the 2tbsp paste for a
few minutes. Add the lime juice, soy sauce and palm sugar, stir and leave
to one side.
Cover the noodles with boiling water until soft (about 30 minutes). Sear
the chicken in a hot pan and cook in the oven for about 5-7 minutes. Leave
to one side.
Cut the parsnips into chip shapes and deep fry.
Drain the vermicelli and toss with all the other ingredients, including the
chicken. Garnish with fresh basil and coriander leaves. Sprinkle with the
parsnip chips and serve.
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