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Ingredientes
- 1 sm bunch fresh cilantro washed, dry
- Â Â (preferably with the roots)
- 1 tsp coarsely-grnd black pepper
- 3 Tbsp. fish sauce
- 2 x garlic cloves smashed
- 6 x boneless chicken breast halves
- Â Â (or possibly 8 boneless thighs)
- 1 head leaf or possibly butter lettuce washed, dry
- 1/2 x English cucumber cut thin half-moons
- 1 sm bunch mint washed, dry
- Â Â Thai Sweet And Sour Chili Dipping Sauce (see recipe)
- 4 Tbsp. minced roasted peanuts
Direcciones
- Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the minced half with the garlic, fish sauce and black pepper in a blender or possibly food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hrs or possibly ideally, overnight.
- Preheat the barbecue or possibly broiler to medium-high. Cook the chicken 4 to 5 min on each side till the skin is crisp and the chicken is cooked all the way through.
- Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Place 4 Tbsp. each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.
- To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or possibly two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat. Warning! Do not make your bundle too big or possibly it will fall all over the place when you bite into it.
- This recipe yields 4 servings.
- Comments: This is one of my favorite recipes, reworked for LC (the original had noodles and rice papers). I just love the way it makes the dinner table come alive when a group is sharing from a communal dish. If you have eaten mu shu pork or possibly chicken, or possibly, dine in Vietnamese restaurants, you will be familiar with the eating technique. If desired pork rinds, they are a great to eat with the sauce or possibly put in the bundle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 218 | 51% |
| Total Fat 24.15g | 30% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.25g | |
| Cholesterol 134mg | 45% |
| Sodium 1206mg | 50% |
| Potassium 639mg | 18% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.14g | 1% |
| Protein 47.25g | 76% |
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