neven’s vietnamese chicken salad

This is a versatile, delicious dish – it can be made with beef or pork and without a doubt being in Neven Maguire’s kitchen for a cooking lesson is one of life’s greatest joys – a warm and engaging cook who teaches so well – to learn more about his must–visit restaurant and his cooking school go to www.nevenmaguire.com
He also recommends doubling this marinade and then freezing half for another time!
 

 
ingredients
 
Serves 4
2 garlic cloves, sliced
1 large shallot, roughly chopped
1 Tbsp minced fresh root ginger
4 tsp palm sugar
4 Tbsp dark soy sauce (Neven uses the thick/sweet Kecap Manis in this recipe)
4 Tbsp Thai fish sauce (nam pla)
½ tsp Chinese five spice powder
8 boneless chicken thighs
2 Tbsp water
 
SALAD
½ head Iceberg lettuce, core removed and shredded
1 firm ripe mango, peeled, stone removed and finely cut
4 spring onions, thinly sliced
50g roasted cashew nuts, roughly chopped
Good handful chopped fresh coriander leaves
 
DRESSING
120ml oil (do not use olive oil)
4 Tbsp rice wine vinegar
2 Tbsp hoisin sauce
1 tsp palm sugar
1 Tbsp finely minced fresh ginger
1 garlic clove, crushed
½ tsp sesame oil
1 tsp toasted sesame seeds
Salt and freshly ground black pepper
1 Tbsp water

 
method
 
For the marinade: place all ingredients in the blender and combine
 
For the chicken: place in a shallow, not metallic container and pour over marinade and turn to coat the chicken well. Cover and chill for at least 2-24 hours in the fridge – turning the chicken from time to time.
Prior to cooking let the chicken come back to room temperature. Remove excess marinade (wiping with paper towel) from the raw chicken.
Heat a frying pan to medium heat and add oil to pan as soon as it heats, place chicken thighs in pan skin side down.
Cook for 20-30 mins or until skin nice and crispy. Pour over remaining marinade and to prevent the marinade from catching add 2 Tbsp water to help loosen the mixture from the surface of the pan. When the chicken is nicely browned turn over and cook for another 5-6 minutes or until completely cooked through and tender. Remove from heat and leave to rest in a warm place for 5 mins.
 
For the salad: Place all the ingredients in a large bowl and top with the warm chicken (which you can cut into pieces).
Drizzle dressing over the salad.
 
To make the dressing: place all the ingredients (except salt and pepper) in a large jug and blitz with a hand blender and then season.

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