Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Thai Chicken Salad
4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) package cellophane noodles
2 scallions (with tops), thinly sliced
1 small whole chicken breast, cooked, skinned and shredded
6 medium shrimp, cooked and coarsely chopped
1/2 cup shredded fresh spinach
1/4 cup coarsely chopped peanuts
1 tablespoon minced mint leaves
Romaine or leaf lettuce leaves
Minced fresh cilantro
Dressing
Cover cloud ears with hot water. Let stand 20 minutes; drain. Cut into thin slices. Cover cellophane noodles with cold water. Let stand 10 minutes; drain. Cook noodles in boiling water until tender, about 10 minutes; drain. Cut noodles to shorten strands; cool.
Mix scallions, chicken, shrimp, spinach, peanuts and mint. Line a small platter with romaine leaves; arrange cellophane noodles on top. Spoon chicken mixture over noodles. Sprinkle with cilantro and cloud ears.
Serve with Dressing.
Yields 4 servings.
Dressing
1/4 cup lemon juice
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 serrano chile, seeded and chopped
Mix all ingredients.
