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Lima, Peru  |  Tuesday 02 December 2008 07:57  |  | 

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Food / Recipes

Pollo Crocante con Ensalada Tai / Crunchy Chicken Rolls with Thai Salad

 
Average


Kindly offered to our readers by Chef Antonio Tutiño


Ingredients

Salad:

Bean sprouts

Red bell pepper

Carrot

Snow peas

Aji limo (or other mild chili pepper)

Slices of mango

Bib Lettuce (optional)


Cut equal amounts (except aji) of all vegetables, julienne-style, and toss with the vinaigrette (recipe below). Lay lettuce leaves flat on one side of the plate and place salad on top. Decorate with mango slices.


Vinaigrette:

2 oz. tumbo juice

1 Tbsp. honey

2 Tbsp. Rice wine vinagar

1 tsp. olive oil

1 tangelo or mandarin orange sections, skin removed

1/4 aji limo, minced

Blend all ingredients, except the chili pepper, well. Then add minced chili.

Sauce:

50 ml of peanut butter

40 grams of sugar

100 ml of cream

40 ml of oyster sauce

In a small sauce pan under low heat, melt the peanut butter with a little of the cream. Then add the sugar, oyster sauce and more cream until you get a creamy consistency.


Chicken Rolls:

1 Skinless, boneless chicken breast

5 mint leaves

30 ml of oyster sauce

Pinch of salt (amount depends the oyster sauce)

2 sheets of rice pastry dough (found in Chinese markets)

Oil for deep frying

Thin fried wanton strips, for decoration

Season the chicken with the oyster sauce and salt. Pound chicken evenly until approximately ½ inch thick. Roll the chicken breast, long side first, around the mint leaves. Then roll up with both sheets of the rice pastry dough. Deep-fry until golden brown. Slice into three pieces and place open side up on plate ¾ around the salad. Drizzle sauce over and around the chicken. Enjoy!!




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