Steamed Chicken and Cucumber Salad

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

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

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