Wednesday, July 7, 2010

Hmong Chicken Salad

Clockwise from the left: young coconut juice, rice, chicken (actually turkey) salad, ripe papaya, papaya salad.

Holy blazes I'm posting a recipe! Almost hard to call this one, it's so easy. However, it's a valuable use for leftover chicken or turkey, and it's served cold or room temp, so it beats the heat.

2-3 c. leftover cooked chicken, shredded
1 handful beansprouts
4-6 green onions, sliced
1 large handful cilantro or culantro, sliced
1-3 hot chilies, sliced
juice of 1-2 limes, depending on size
1 Tbsp. fish sauce
1-2 tsp. salt
~1 tsp sugar

I like to heat up the chicken a little so that the salad is warm, but you can make it cold if you like. In the picture I didn't have beansprouts, and it was still delicious. Just mix all the ingredients together and adjust the salt and sugar. If it isn't moist enough, add a little broth or water. It should be salty and zingy with a dominant cilantro flavor.

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