Recipe for cooking Thai Velvet Chicken Salad

Recipes from Thailand :: Thai Salads and other Vegetable Dishes

Posted by Chyrel at recipegoldmine.com March 20, 2002 11:01:30

1 whole chicken breast, skinned and boned
1 1/8 tsp. salt
2 Tbsp. matchstick cut cucumber
2 Tbsp. red bell pepper
1/4 c. chopped green onion
2 Tbsp. minced fresh ginger
2 Tbsp. cilantro leaves
1 Tbsp. Thai basil leaves
1 tsp. minced fresh lemongrass
1/4 c. peanut oil
1/4 c. nam pla, Thai fish sauce, available in the
    Asian section of most supermarkets
1/4 c. fresh lemon juice
3 Tbsp. sugar
1 Tbsp. chili oil
lettuce leaves for garnish

Rub the chicken with 1 tsp. salt and let it stand 1/2 an hour.

Heat 2 quarts water to boiling in a saucepan and add the chicken. Turn off the heat, cover the pot and let it sit for 20 mins. The chicken should be just cooked through.

Shred the chicken breast apart along the grain into pieces about 1/4 in. thick. Combine the vegetables and herbs in large bowl. Add chicken and remaining ingredients, except for the lettuce.

Serve with the lettuce leaves at room temperature. 4 appetizer servings.