| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Asian |
Chicken & p, Asian, Salads, Want to try |
4 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Chicken stock |
| 1 |
|
Stalk lemongrass; sliced In 1" pieces |
| 1 |
|
Piece fresh ginger root; 2" piece, peeled and sliced |
| 2 |
|
Whole boneless skinless chicken breasts; cut into 1" pieces |
| 4 |
|
Scallions; thinly sliced |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Carrot; diced |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Fish sauce |
| 1 |
tb |
Soy sauce |
|
|
Salt and pepper |
| 3 |
tb |
Cilantro; chopped |
| 4 |
lg |
Bibb lettuce leaves |
|
|
Cilantro sprigs |
INSTRUCTIONS
Place stock, lemongrass and ginger in a small saucepan and bring to a boil.
Lower heat, cover and simmer 10 minutes.
Add chicken and poach uncovered, stirring until opaque, about 3 minutes.
Remove chicken; strain stock and reserve it for another use.
In a bowl, mix together remaining ingredients except cilantro and lettuce.
Add chicken and stir to coat. Stir in the cilantro.
To serve: Place lettuce leaves on 4 plates. Mound chicken salad in centers.
Drizzle with remaining dressing. Garnish with cilantro sprigs.
Serves 4.
Recipe by: Williams-Sonoma catalog
Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by
MM_Buster v2.0l.
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