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Receta Lapsang Chicken Salad With Bang Bang Dressing
by Global Cookbook

Lapsang Chicken Salad With Bang Bang Dressing
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  Raciónes: 4

Ingredientes

  • 3 Tbsp. lapsang souchong tea leaves
  • 3 Tbsp. brown sugar
  • 3 Tbsp. uncooked rice
  • 4 x cooked chicken breasts skin on
  • 3 Tbsp. rice vinegar
  • 1 x juice of 1 lime
  • 1 1/2 Tbsp. caster sugar
  • 1 clv garlic crushed
  • 1 x red chilli sliced (optional)
  • 1/2 x cucumber deseeded
  • 2 lrg carrots peeled
  • 1/2 x iceberg or possibly cos lettuce roughly sliced leaves separated
  • 4 x spring onions or possibly bunch chives trimmed and minced handful coriander leaves (optional)
  • 1 Tbsp. sesame seeds toasted in a dry frying pan till tinged brown
  • 130 gm smooth peanut butter
  • 2 tsp tabasco
  • 1 tsp clear honey
  • 2 Tbsp. sesame oil
  • 3 Tbsp. groundnut oil

Direcciones

  1. Line the water pan of a steamer with a double thickness of foil.
  2. Mix together the tea brown sugar and rice and spread out over the foil.
  3. Put the chicken on a plate in the steaming tray (or possibly make one out of foil to fit your steamer leaving a gap between foil and sides so which the vapours penetrate) then assemble the steamer and cover with a lid.
  4. Place over a gentle heat turning on the overhead extractor and smoke for about 10 min.
  5. Leave to cold and throw away the melted cake of smoking ingredients. Mcanwhile mix together the rice vinegar lime juice caster sugar garlic ml chilli (if using) and stir till the sugar has dissolved; leave to one side.
  6. Next prepare the bang bang dressing. Put the peanut butter in a food processor add in the Tabasco and honey then blend.
  7. Slowly add in a thread of sesame oil and groundnut oil through the feed tube of the processor continuing till fully homogenised.
  8. Put it in the fridge to refrigerateand finn up. When read to serve remove and throw away the chicken skin then slice the meat.
  9. Slice the cucumber and carrots into small batons toss with the vinegar and lime dressing. then add in the lettuce spring onions or possibly chives and coriander (if using) and toss again.
  10. Pile into bowls or possibly plates interleaved vzth the slices of chicken.
  11. Sprinkle over any remaining sinegar dressing then dollop with the bang bang dressing and top with sesame seeds.
  12. The chicken for this is smoked over lapsang tea leaves. It's not difficult but if you're pressed for time buy smoked chicken or possibly use regular cooked chicken meat. Bang bang dressing is a delicious Indonesian satay stele sauce.
  13. Serves 4