Ingredients
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3 (200g each) chicken breast fillets
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5cm piece fresh ginger, peeled
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2 Masterfoods dried bay leaves
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100g pkt bean shoots, trimmed
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2 x 125g pkts baby corn, sliced
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1 bunch snake beans, sliced
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1 Lebanese cucumber, finely chopped
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1 bunch fresh Thai basil, leaves picked
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1 large red chilli, chopped
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1 small green chilli, chopped
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2 garlic cloves
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1/4 cup (40g) roasted peanuts
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1 teaspoon salt
Method
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1Place the chicken, ginger and bay leaves in a saucepan. Cover with cold water. Gently bring to the boil, reduce heat and simmer for 5 minutes. Cover and remove from heat and set aside for 30 minutes.
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2In a large bowl, combine the bean shoots, baby corn, snake beans, cucumber and basil. Use a mortar and pestle to crush the chillies, garlic, peanuts and salt to form a rough paste. Add 1/4 cup (60ml) water and mix to combine. Pour the peanut dressing over the salad and toss to combine.
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3Shred the chicken and toss through the baby corn salad.
Source: taste.com.au
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