Salad of Chicken and Jícama in Peanut Dressing

Name: Salad of Chicken and Jícama in Peanut Dressing
Yield: 4 servings
Cuisine: Filipino
Ingredients: 5 cups water; 1-inch Knob of ginger, sliced; 1 celery stalk with leaves, cut up; 5 scallions; ¾ teaspoon salt; 2½-3-pound chicken, quartered; 1 pound jícama, peeled (see Preparation); 5 tablespoons cider vinegar; 1 teaspoon sugar; About ¾ teaspoon hot chili oil (available in Oriental groceries); 2 tablespoons hot water; 2 tablespoons smooth peanut butter; 1 tablespoon soy sauce; 1 tablespoon honey

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For this multinational salad, strips of cold poached chicken are combined with pickly-crisp strips of blanched jícama, then drizzled with a light, sweet peanut sauce.

Ingredients

5 cups water
1-inch Knob of ginger, sliced
1

Asia
Americas
Europe
Philippines
United States
Spain
Mexico
South East Asia
Central America
Mediterranean

Method

In a heavy pot that will hold chicken in one layer, combine water, ginger, celery, 2 scallions (sliced), and ½ teaspoon salt. Boil 5 minutes covered. Add chicken pieces and return to a bare simmer.
Cover, turn off heat, and let stand 1 hour. Place chicken in a dish and let cool. Remove skin and bones, then cover and refrigerate. Strain, reserve, and refrigerate