Name: Banana Flower and Chicken Salad
Yield: for 4-6 small portions
Cuisine: Asia
Ingredients: 2 red chillies, deseeded and thinly sliced slices of fresh lime; 2 shallots, thinly sliced at an angle; 2 tsp grated palm or coconut sugar; 1 tsp fish sauce (nam pla or nuoc mam); 1 large red chilli, deseeded and chopped; endive or lollo rosso leaves, to serve; 1 tsp fine sea salt; 1 tsp rice vinegar; 2 tbsp sunflower or groundnut oil; 2 garlic cloves, chopped; 1 tsp fried shrimp paste; 1 tbsp tamarind water; 1 tsp chopped ginger; 1 tsp chopped Chinese keys; 1 fresh banana flower; 2 chicken breasts, with skin and the bone; 2 tbsp lime juice

Preparation info

for
4-6
small portions

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This recipe is Khmer, from Le Royal Hotel in Phnom Penh, though I have adapted it a little to suit my way of cooking. If you can’ t get banana flowers, use palm hearts instead.

Ingredients

2 chicken breasts, with skin and the bone
1 fresh banana flower
2 tbsp lime juice<

Method

Cook the chicken breasts in lightly salted water to cover for 15 minutes. Remove them from the stock and leave to cool. Meanwhile, remove the two outer layers of hard reddish-purple leaves from the banana flower and discard, then halve the interior.

When the chicken is cold, remove skin and bones and return these to the stock pot. Bring the stock to the boil again and, when boiling, add