2 CHICKEN SALAD WITH TAMARIND DRESS­ING

The Australian Women’s Weekly Food Magazine - - Step Into Spring Basics -

Whisk 1 ta­ble­spoon brown sugar, 2 ta­ble­spoons rice wine vine­gar, 1 ta­ble­spoon tamarind puree, 2 ta­ble­spoons fish sauce, 1 crushed clove gar­lic and 1 thinly sliced long fresh red chilli in a bowl. Add shred­ded Ba­sic Poached Chicken (recipe p60) and long thin strips of cu­cum­ber and car­rot. Toss gently to com­bine. Serve salad on a leaf of pur­ple wom­bok.

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