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Thai Ham and Chicken Salad

Kategorie:

Anzahl: 4 servings

Stephen Ceideburg
DRESSINGS
1/2
2
1

900

90
1

2
2
2
1/2




g

g


cl
Essl.
Essl.
cup
Chinese cabbage, shredded
Carrots, grated
Capsicum pepper, cut into
Thin strips
Cooked chicken meat,
Shredded
Ham, finely sliced
Birdseye chilli, finely
Chopped
Garlic crushed
Lime (or lemon), juice
Dark soya sauce
Flaked almonds, lightly
-Toasted

Bring a large pot of water to the boil and have ready a sink full of
icey-cold water. Plunge the shredded cabbage into the boiling water for one
minute then scoop it out and into the cold water.

Drain and dry the cabbage and arrange it and the other vegetables in
sections or concentric rings for maximum decorative valü on a large
serving dish. Fill the centre of the arrangement with chicken and ham.
Decorate the dish with bright red chilli "flowers" (optional). Pass the
dressing separately.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.

[The chilli "flowers" can be easily made by slitting long, thin, hot
chillies lengthwise from near where the stem attaches and then tossing the
slit chillies into a bowl of ice water and ice cubes. The "petals" will
curl back and make an attractive garnish. Make about eight slits. S.C.]

Stichworte: Thai, Chicken, Pork




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