Almost any leftover cooked ingredient can be made into salad in Burmese cuisine, and often is. If you have leftover cooked chicken, for instance, after making chicken broth from whole legs or roasting a chicken, transform it into this refreshing salad. Serve as a light main course for lunch, or as an appetizer.
2 cups large bite-sized pieces cooked chicken (cut or pull the chicken into pieces)
1/3 to 1/2 cup thinly sliced shallots, soaked in cold water for 10 minutes and drained
2 tbsp. fresh lime juice
2 tsp. Shallot Oil
1 tsp. salt
2 tsp. minced green cayenne chile, or to taste
1 tbsp. toasted chickpea flour (optional)
1 to 2 tbsp. fried shallots (see separate recipe)
Scant 1/2 cup chopped coriander or mint, or Vietnamese coriander
Place the chicken in a shallow serving bowl. Add the raw shallots and toss.
To find chickpea flour (sometimes called besan) try Southeast Asian markets, or any well-stocked bulk bin department. To toast it, place a cast-iron or other skillet over medium-high heat, add the flour, and use a wooden spoon to stir it frequently as it heats and starts to toast. After
about 6 or 7 minutes, it will start to change color. Lower the heat a little and continue to stir as it gets a little more color, then remove from the heat and continue to stir for another minute as the pan starts to cool.
Mix together the lime juice, shallot oil, salt, and green chile in a small bowl or cup. Pour over the salad and, using your hands, mix thoroughly. If you have the time, let stand for 10 minutes.
Just before serving, add the toasted chickpea flour, if you wish, the fried shallots and herbs, and mix well. Taste and adjust the seasonings.
Notes and Instructions
Recipe and photo credit with permission from Naomi Duguid, “Burma, Rivers of Flavor”