Banana Flower and Chicken Salad

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

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<

Asia
Southeast Asia

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