DISH NAME : SHREDDED THAI CHICKEN SALAD

Preparation Time : 20 minutes

Cooking Time : 15 minutes (to cook chicken)

Chilling Time : 15 minutes

Description

Thai dishes are predominantly ruled by 4 tastes- salt, sweet, sour, spicy.
Fish sauce is a light brown honey coloured liquid extracted after fermentingf fish with sea salt. It is used as an ingredient in various cuisines. Fish sauce is also used as an ingredient for dipping sauce. Most fish sauces are made from raw fish, some from dried fish. Most fish sauces contain only fish and salt, some add a variety of herbs and spices.
Light and dark are the two most common types of brown sugar. In general, the lighter the brown sugar, the more delicate the flavor. Very dark brown sugar has a more intense molasses flavor. Molasses, or black treacle, is a by-product obtained after refining of sugarcane or sugar beets into sugar. The word comes from the Portuguese melaco, derived from mel, the Latin word for "honey".

Note

1) Fish sauce is very salty. So check before adding salt. Though fish sauce has very pungent smell, once mixed in salad its not all that repulsive.
2) Fish sauce can be substituted with soya sauce.
3) If you can`t find brown sugar (demerara sugar) use ordinary sugar.
4) Chicken breasts do not take much time to cook. If cooked for long, it will become tough.

Method

1) Mix fish sauce, lime juice and brown sugar. 2) Put in a bowl with the onion.
3) Toss and set aside for 20 minutes.
4) Add the rest of the ingredients and mix together just before serving and chill for about 15 minutes. Tastes better after chilling.

Serving Suggestions

Serve at room temperature or chilled.