This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Malaysian Straits Chicken And Cabbage Salad With Plum Sauce
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons peanut oil
2 shallots, minced
4 cloves garlic, minced
1 tablespoon finely minced ginger root
3 small, fresh, hot, red chiles, seeded and minced
OR
2 teaspoons crushed dried hot pepper
6 tablespoons Chinese plum sauce
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon sugar
2 teaspoons asian sesame oil
2 cups shredded cooked chicken
2 cups shredded napa cabbage
4 scallions, sliced on the diagonal into 1-inch pieces
small lettuce leaves or torn greens
slices of cucumber, carrot, and daikon, for garnish
3 tablespoons finely chopped peanuts, for garnish
directions
Heat the oil in a small, heavy, nonreactive saucepan and saute the shallots, garlic, ginger root, and chilies over moderate heat, stirring, until the vegetables wilt and the mixture becomes aromatic.
Add the plum sauce, soy sauce, lime juice, vinegar, and sugar. Simmer for a few minutes, stirring, then remove from the heat and stir in the sesame oil.
In a bowl, combine the chicken, cabbage, and scallions. Reserve 3 to 4 tablespoons of the sauce, then mix the rest with the chicken.
Mound the chicken salad on the lettuce leaves on a serving plate. Surround the salad with the sliced cucumber, carrot, and daikon.
Drizzle the remaining sauce over the salad, then sprinkle with the chopped peanuts.
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nutrition data
Nutritional data has not been calculated yet.
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