Asian Hen Salad with Fried Shallots

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Asian Hen Salad with Fried Shallots

   New Food Recipes   March 7, 2018  No Comments

I’m a sucker for Vietnamese and Thai salads, particularly people who mix bitter, salty, candy and spicy flavors. The recent situation of EatingWell journal (March/April 2018) featured flavor-packed Burmese salads, a delicacies I might by no means tasted earlier than, however what caught my eye among the many record of staple Burmese substances (lime juice, fish sauce, garlic, ginger, fried shallots, dried shrimp) was toasted chickpea flour. I often prepare dinner with chickpea flour (check out this fantastic socca pizza recipe), however I’ve by no means toasted it and sprinkled it in and atop a salad. So I assumed I might give it a attempt. It lent a splendidly nutty taste to the dish and a heartiness to the dressing. An excellent addition indeed!

Below is an adaptation to the recipe featured in EatingWell. I used a mixture of romaine lettuce and napa cabbage as a substitute of all cabbage, I added a little bit of sweetness to the dressing because it was a bit too tangy with out it, and I included the oil through which I toasted the shallots because it was too good not to take action. This boldly flavored salad is tremendous straightforward to make, it’s certain to turn into your new favourite Asian salad recipe as it’s mine!

Asian hen salad

Asian Hen Salad with Fried Shallots
Serves 4

Note: if you’d like so as to add some spice to your salad, toss in some purple pepper flakes to the dressing.

2 boneless, skinless hen breasts
2 massive or 3-4 small shallots, thinly sliced
3 tablespoons lime juice
1 tablespoon mirin or 1 teaspoon honey
2 teaspoons fish sauce
2 tablespoons toasted chickpea flour, divided
3 cups napa cabbage, thinly sliced or shredded
3 cups romaine lettuce, thinly sliced or shredded
1/2 cup (or more) recent cilantro, chopped
For the fried shallots and oil:
1/4 cup canola oil
1/3 cup thinly sliced shallots
Optional: purple pepper flakes

Place hen in a big saucepan and canopy with water. Convey to a boil, then scale back warmth and simmer, lined, for about eight minutes. Take away hen from water, put aside and let relaxation for five minutes, then shred with clear fingers.

Meanwhile, mix recent shallots, lime juice, and mirin (or honey) in a bowl (add purple pepper flakes if you’d like some spice to your dressing). Let sit when you make the fried shallots and shallot oil.

Pour the canola oil in a small skillet or saucepan over medium-high warmth. Add the sliced shallots and prepare dinner, often stirring, till the shallots are a properly browned however not burned, about 3-5 minutes. Take away the shallots to a clear paper towel to empty, then pour the remaining shallot oil right into a small bowl. Add the recent shallots, lime juice and mirin from above, together with the fish sauce; whisk till combined.

For the toasted chickpea flour:
Add chickpea flour to a small dry skillet. Prepare dinner over medium warmth, often stirring, till it turns to a pleasant golden brown, about 3-4 minutes.

Place the shredded cabbage, romaine lettuce, cilantro, and 1 tablespoon of the toasted chickpea flour in a big bowl and toss with the dressing till properly combined.

Divide salad amongst 4 plates and garnish with the fried shallots and a dusting of the remaining toasted chickpea flour.

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