1 whole skinless boneless chicken breast
- 1 whole scallion, cut into thick slices
- 2 quarter-size pieces of fresh ginger, smashed
- 2-3 cups canned chicken broth
- For the dressing:
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 cup fresh lime juice
- 2 teaspoons thai fish sauce, or to taste
- 1 teaspoon minced seeded jalapeno chile, if desired
- 2 teaspoons sugar
- 2/3 cup vegetable oil
- 3 scallions, cut into julienne strips
- 1 carrot, cut into julienne strips
- 1 cup blanched snow peas, cut into julienne strips
- 8 large basil leaves, cut into chiffonade
- 8 large mint leaves, cut into chiffonade
- 2 tablespoons minced fresh cilantro
- 8 ounces rice noodles
- Oil for deep frying
How to make Asian Chicken Salad Over Rice Noodle Cake
- In the soup pot blend the chicken with the scallion, ginger along with salt to taste. Increase ample of the chicken broth to just simply protect. Bring the liquefied to some sort of disect through mild high temperature as well as simmer, taken care of, for 8 to10 moments, or until finally chicken is prepared through. Let trendy around broth. Draw along with cut into strips.
- Make the dressing: In a very mixer or vita mixer combine components along with approach until eventually mixed effectively.
- In a very bowl mix the chicken together with the scallion, carrot, snow peas, basil, mint in addition to cilantro. Put the attire plus throw to mix.
- Within a deep fats fryer warm the oil right until popular. Increase the rice noodles and prepare right up until sharp. Transport to sponges to draw. Plan rice noodles for portion platter along with top together with the chicken greens.
- Asian Chicken Salad Over Rice Noodle Cake recipe is ready to serve.