HUE CHICKEN SALAD

Yield: 16 portions

Ingredient Amount

Chicken, whole 4 ea.

Black pepper, coarsely ground 30 grams

Sugar 4 Tbsp.

Lime juice 1 Cup

Onion, peeled, sliced into paper 150 grams

thin rings, soaked in cold water

Chilies, Thai bird, thinly sliced 5 ea.

Rau ram leaves, torn 45 grams

Mint leaves, torn 90 grams

Cilantro leaves, torn and stems minced 90 grams

Peanut oil ¼ Cup

Fish Sauce ¼ Cup

Vietnamese Sambal Olek ¼ Cup

Boston lettuce, washed and trimmed 3 leave per portion

Banana leaves triangles, plate garnish 5 ea.

Jasmine rice, steamed 10 Cups

Red Fresno chilies, paper thin slices 6 ea.

Shallots, crispy 1 Cup (recipe follows)

Mise en Place

1. Bring large wok of salted water to a vigorous boil.

2. Add chicken and return to boil, reduce heat to a simmer, simmer 15 minutes then turn off the heat. Let the chicken sit in the wok, covered, for 45 minutes or until 165° F internal temperature.

3. Remove chicken and plunge into cool water for 10 minutes.

4. Remove skin from chicken and meat from bones. Be careful to get maximum yield from chickens

5. By hand shred chicken meat into thick strips, reserve.

At Service

1. At least 30 minutes before service, Combine chicken, black pepper,sugar, and salt to taste if needed, and toss gently.

2. Add lime juice, onions, thai bird chilies, rau ram, mint, cilantro, oil, sambal olek and fish sauce and toss gently – do not break chicken into pulp. Allow to marinate for 30 minutes before serving.

3. Line a plate with banana leaf triangle and lettuce leaves.

4. Taste and adjust seasoning as necessary.

5. Plate salad, steamed rice, garnish salad with rings of Fresno chilies and some crispy shallots (see fisherman’s soup recipe for Crispy Shallot method)

Crispy Shallots:

1. slice shallots into thick rings – ¼” at least – spread rings onto sheet tray lined with paper towels and allow to air dry for 1 hour

2. Fill wok with several inches of oil for frying – DO NOT turn heat on until Chef is with you!

3. Place shallots in cool oil, turn heat to low and slowly allow shallots to cook until golden. Drain on paper towels. Hold at room temp for service.