Photo: Green Papaya Salad and Lemongrass Chicken Recipe
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
For the Papaya Salad:
Directions
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.
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By truwhite_11011746
Somis, CA
on January 20, 2012
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I would cut the white wine in the Chicken marinade down to 3 tablespoons, increase soy sauce to 3 tablespoons and add 2 or 3 tablespoons of brown sugar or honey, cut the lemongrass to 1/4 cup, heat the whole shebang to a simmer, take off heat and steep for 15 minutes, let cool add 3 tablespoons of vegetable oil (don't use extra virgin olive oil won't taste right and then marinate chicken.
By Tim_in_California
Lafayette, CA
on December 18, 2011
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Huge disappointment given all the work. Chicken ended up 'mealy' after marinating for 5 hours. The vinegrette was over-powering. Won't make this again.
By mdamico17
Cardiff, CA
on August 07, 2011
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Chicken was excellent, will definitely make again. There are some more authentic green papaya salad recipes out there but worked well together. Very tasty.
If you had you had to throw the dish away you obviously did some wrong in the preparation, or maybe you just have a taste for fast food.
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