Name: Steamed Chicken and Cucumber Salad
Yield: Serves 4
Cuisine: Cambodian
Ingredients: 50 g roasted cashews, chopped; 1 long red chilli, finely sliced; 2 organic chicken breasts; 20 ml fresh lime juice, strained; 2 red shallots, finely sliced; 1 tablespoon palm sugar; 1 cucumber, peeled and seeded; 20 ml light soy sauce; ½ teaspoon freshly ground white pepper; 1 tablespoon Fried Shallot Slices; 1 tablespoon shredded mint leaves; 40 ml rice vinegar; 20 ml mandarin juice; 20 ml fish sauce; ½ teaspoon sea salt; 2 tablespoons chopped coriander leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Honest, clean and uncomplicated flavours like this underpin much of the street food of Cambodia, and a salad like this one would not be out of place at a Khmer dinner, served with a range of other complementary dishes.

Ingredients

2 organic chicken breasts
½ teaspoon sea salt
½ teaspoon freshly gr

Asia
Cambodia
Khmer
Dinner
South East Asia

Method

Season the chicken breasts with salt, pepper and soy sauce and lay on a flat plate. Place in a bamboo steamer basket over simmering water and cook, covered, for 25 minutes or until tender. Shred the meat into thin lengths using your fingers, going with the grain of the meat.

To make the salad, dice the cucumber into 1 cm cubes. Dissolve the palm sugar into the vinegar in a saucepan over

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