By APMM Staff
Ingredients
- Lettuce
- Mustard Leaves
- Cucumber, partly peeled, deseeded and cut into 2” long and sliced thinly
- Coriander Leaves
- Sweet Basil Leaves
- Mint Leaves
- Chicken Thigh Fillet
- Freshly ground pepper
- Paprika
- Salt
For the dip
- Red Wine Vinegar
- Fish Sauce
- A little sugar
- Water
- A teaspoon of grated Carrots
- Chopped green onion
Procedure
Prepare the leaves. I wash them then soak them in tap water with a drop of Chlorox for a couple of minutes, then soak the leaves in cold drinking water to make them crispy, then use a salad spinner to drain the water off the veggies or dry with paper towel. Arrange the leaves and herbs in a serving platter. Cover with plastic wrap and chill.
Rub the chicken fillet in salt, removing the slimy parts and some fats but keep the skin. Rinse and drain. Rub salt and freshly ground pepper. Let stand for a few minutes. Heat a non-stick pan over medium high heat. Brush the pan with Canola or olive oil. Put chicken fillet, skin side down to the pan and cover. Uncover and turn when you hear the fat searing. Cooking both sides shouldn’t take more than 30 minutes if you want it succulent. Put the chicken on a rack and let sit for a few minutes before chopping into finger-sized strips. Arrange in a platter.
Dipping Sauce
You can prepare this ahead of time so that the flavors blend well. Put in a jar with cover, 2 cloves garlic, peeled and minced, 2 tablespoons red wine vinegar, 1 tablespoon fish sauce, freshly ground pepper, a little sugar. Cover and shake until well-blended. Add water and adjust to your desired sweet and sour taste. You may add chopped labuyo if you want it spicy. Add 1 teaspoon chopped green onion before you serve.
To serve, put the veggies and herbs platters on the table alongside chicken pieces and dipping sauce. Wrap chicken pieces in lettuce or mustard leaves with herbs and cucumber. Eat with the dipping sauce. It is also good to wrap lumpiang Shanghai and fried spring rolls.
