Gingered Chicken Salad Recipe

Ingredients:

• Spring Onions – 4, chopped
• Fresh Ginger – 1 inch piece, finely chopped
• Garlic – 4 cloves, 2 crushed and 2 chopped
• Vegetable or Groundnut Oil – 3 tblsp
• Skinless and Boneless Chicken Breasts – 4, cut into cubes
• Onion – 1, sliced
• Baby Corn – 115 gms, halved
• Mange tout – 115 gms, halved lengthways
• Red Pepper – 1, deseeded and sliced
• Cucumber – 3 inch piece, peeled and deseeded and sliced
• Soy Sauce – 4 tblsp
• Soft Light Brown Sugar – 1 tblsp
• Thai Basil Leaves – few
• Fine Egg Leaves – 175 gms

Method:

1. Mix together the spring onions, ginger, crushed garlic and 2 tblsp of the oil in a shallow dish and add the chicken.
2. Cover and marinate for at least 3 hours.
3. Lift the meat out of the marinade and set aside.
4. Heat a wok over a high heat, then add the remaining oil.
5. Cook the onion for 1-2 minutes.
6. Add the chopped garlic, baby corn, mange tout and pepper and cook for 2-3 minutes, until just tender.
7. Add the cucumber, half the soy sauce, the sugar and the basil and mix gently.
8. Soak the noodles for 2-3 minutes or until tender, and drain well.
9. Sprinkle the remaining soy sauce over them and arrange on plates.
10. Top with the cooked vegetables.
11. Add a little more oil to the wok if necessary and cook the chicken over a fairly high heat until browned on all sides and cooked through.
12. Arrange the chicken cubes on top of the salad and serve hot or warm.