Burmese Chicken Salad
Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer, cover and cook until an instant-read thermometer inserted in the thickest part reaches 165 degrees F, 6 to 8 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Shred.Advertisement
Meanwhile, combine fresh shallots and lime juice in a serving bowl. Let stand for 5 minutes.
Whisk oil, fish sauce and crushed red pepper into the shallots. Mix in the chicken, cabbage, cilantro and 1 tablespoon chickpea flour until well combined. Top with fried shallots and the remaining 1/2 tablespoon flour before serving.
Tips: Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
To prepare Toasted Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)
To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.
1 1/2 vegetable, 3 lean meat, 3 fat