This is such a delicious, fresh and healthy recipe that tastes so exotic, yet it is surprisingly easy to make. If you are short on time, buy a rotisserie chicken from the grocery store and just shred the meat instead of cooking your own chicken.
3 small shallots, coarsely chopped (½ cup)
1 jalapeno, chopped (seed first if you want less heat)
1 Tbs. granulated sugar
Freshly ground black pepper
¼ cup rice vinegar
3 Tbs. fish sauce
1 lb. boneless, skinless, thin-sliced (¼ to ½ inch thick) chicken breast cutlets
Kosher salt
6 oz. package coleslaw mix
1 cup fresh mint leaves, torn if large
¼ cup fresh cilantro leaves
¼ cup salted peanuts, coarsely chopped
With a mortar and pestle, pound the shallots, jalapeno, sugar, and ⅛ tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. If you do not have a mortar and pestle, put the ingredients in a ziploc bag, seal and pound with a meat tenderizer. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
Season the chicken with ¼ tsp. salt and ⅛ tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
From Fine Cooking 94, pp. 82a
July 1, 2008
Yields: Serves 4
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