Meals (Green Papaya Salad and Lemongrass Chicken)

By chefbobby

Ingredients

• For the Papaya Salad:
• 3 cups julienne green Papayas
• 1 cup julienne carrot
• 1 English cucumber, julienne
• 1 cup mung bean sprouts
• 1 cup julienne diakon radish
• 1/2 cup julienne scallions, 2-inch pieces
• 1/4 cup chiffonade fresh mint leaves
• For the Asian Vinaigrette:
• 1/4 cup rice vinegar
• 3 tablespoons mirin
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon chili sauce
• 1/4 cup olive oil
• For the Lemongrass Chicken:
• 1 cup diced lemongrass
• 3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 cup white wine
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 6 chicken thighs, cut into strips
• Bamboo skewers, soaked in water for 20 minutes
• 1/2 lemon
• Chopped peanuts, for garnish
• Chopped scallions, for garnish

Details

Servings 6

Preparation

Step 1

For the Papaya Salad:
Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes

For the Asian Vinaigrette:
Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.

For the Lemongrass Chicken:
Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.

Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.

Serve the salad alongside the chicken.