Yam Gai (Thai Broiled Chicken Salad) Recipe - Cooking Index
Yam Gai (Thai Broiled Chicken Salad) Recipe - Cooking Index
| 3 1/2 oz | 99g | Wun sen (cellophane noodles) |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 4 | Garlic - chopped | |
| 3 tablespoons | 45ml | Fresh lime juice |
| 2 teaspoons | 10ml | Whole black peppercorns |
| 1 | Leaf lettuce | |
| 1/4 cup | 59ml | Fresh coriander |
| 4 | Tomatoes | |
| 1/4 cup | 59ml | Soy sauce |
| 3 | Scallions | |
| 2 tablespoons | 30ml | Nam pla (fish sauce) |
| 1 | European cucumber | |
| 1 1/4 lbs | 567g / 20oz | Boneless chicken breast |
| 1 tablespoon | 15ml | Roasted peanuts - chopped |
| 4 cups | 948ml | Chicken stock |
| 1 | Lime - thinly sliced |
Soften the noodles in hot water for 30 minutes.
In a food processor, combine garlic, peppercorns, and 2 tbs. coriander. Blend to a paste.
Scrape the sides, and add 1/4 cup soy sauce, and 2 tbs. nam pla.
Pour the marinade into a shallow pan and add the chicken (cut into 1" cubes).
Preheat the broiler or grill.
In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 min. Drain well, and cut into 4 pieces.
Remove chicken from the marinade, and broil/grill for 4 to 7 minutes until browned.
In a small bowl, stir together sugar, lime juice, 1 tbs. soy sauce, and 1 tbs. nam pla. Line a large platter with lettuce leaves.
Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumber.
Arrange the chicken, and pour the dressing over. Sprinkle with remaining coriander and peanuts.
Garnish with lime slices.
Source:
Vegetarian Times, Mar 1994, p 39
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