Asian Chicken Salad Over Rice Noodle Cake
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
40
Spice
55
Sweetness
35
Sourness
29
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Ginger (minced fresh)3 cups
Chicken Broth (canned)1 tbsp
Garlic (minced)1 cup
Lime Juice (fresh)2 tsps
Sugar1
Salt2 cup
Vegetable Oil2 tbsps
Cilantro (minced fresh)230 g
Rice NoodleDirections:
1
In a saucepan combine the chicken with the scallion, ginger and salt to taste
2
Add enough of the chicken broth to just cover
3
Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through
4
Let cool in broth
5
Drain and cut into strips
6
Make the dressing: In a food processor or blender combine ingredients and process until combined well
7
In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro
8
Add the dressing and toss to combine
9
In a deep fat fryer heat the oil until hot
10
Add the rice noodles and cook until crisp
11
Transfer to paper towels to drain
12
Arrange rice noodles on serving plate and top with the chicken salad