Burmese spiced chicken salad (Kyet thar thoke)

During the summer, I like to have a light lunch on hot afternoons. I generally like a nice salad that has a touch of protein to keep me happy. No rich food, no fried stuff and nothing greasy as far as possible.

This is one of those amazing salads that is both fresh and delightful. Crunchy Napa cabbage that is tossed in a tangy-spicy dressing and topped with a delicate and juicy spiced roasted chicken. The salad is light, refreshing and filling with wonderful flavours, perfect for the heat.

I recently purchased this book, which I enjoy reading and cooking from. The renowned Rangoon sisters, Amy and Emily, have gained fame in London for their exceptional Burmese cuisine and innovative pop-up restaurant cooking. This cookbook is a collection of fabulous recipes, and I will definitely cook from it often.

For more recipes from this wonderful cookbook, click here.

Ingredients:

4 boneless chicken thighs, or 2 large chicken breasts

1/2 teaspoon turmeric

1/2 teaspoon chili powder

Salt, to taste

1/2 Napa (Chinese) cabbage or Savoy or green cabbage, thinly sliced

1 teaspoon chilli flakes

2-3 shallots, thinly sliced

2 teaspoons gram flour (besan,) lightly toasted

2 teaspoons garlic oil, see note below

Juice of 2-3 limes

A few drops of fish sauce

Cilantro, finely minced

Fried shallots

Rub the chicken with the turmeric, chilli powder and salt. Allow to marinate for at least 1 hour.

Grill the chicken on a gas or charcoal grill till cooked through and charred in spots, about 4-5 minutes a side. If you are using chicken breasts, the cooking times could vary.

Alternatively, preheat the oven to 375° F..

Roast the chicken in a single layer on a lined baking sheet, about 15 minutes a side, till the chicken is cooked through. You know the chicken is cooked as the juices will run clear when pierced with a knife. If you are using chicken breasts, the cooking times could vary. Cool and shred the chicken by hand. Set aside.

Finally, you can also pan-fry the chicken, cut into thin strips, with a touch of oil in a frying pan until cooked through and crispy on the outside. Set aside.

Mix the cabbage, chilli flakes, shallots, and gram flour, tossing well to allow the flour to coat the vegetables lightly. Set aside till ready to serve.

Make the fried shallots and garlic oil by heating 4-5 tablespoons of oil in a very small pot. Add about four thinly sliced shallots and fry till browned. Remove and set on paper towels to drain. In the same oil, add 2-3 finely minced garlic cloves. Fry till the garlic is browned. Cool.

To serve the salad, add the garlic oil, lime juice and fish sauce to the vegetables. Toss well. Add the heated chicken on top and garnish with the cilantro and fried shallots. Serve warm or at room temperature.