Cook This: A Cold Refreshing Salad made with Ginataang ManokJanuary 8, 2017
Imagine this: a bowl of warm ginataang manok perfumed with ginger in chili, the creamy coconut milk and chicken broth mixture touching your lips. Now imagine those flavors diving into on a bed of cold and crunchy salad made from the freshest produce from the local market: sayote, sitaw, wansoy. Munching on that combination of flavors is like being baptized in the fragrant smells we grew up with in a Philippine kitchen.
In this recipe, we created a Southeast Asian raw salad with ingredients easily found in any local market or grocery: a collection of Filipino classics tossed into a bowl and developed into a sophisticated yet familiar dish.
Each bite brings on a variety of flavor senses and a delightful range of textures that make each bite unpredictable enough to intrigue, with ingredients familiar enough to keep us comfortable. Start your easy Sunday morning with a trip to the market and toss these ingredients together for your family lunch. This recipe should only be eaten fresh.
Ginataang Manok Salad
YIELD: 2 servings
TIME: 1 hour
- 200g chicken breast fillet
- 2 tbsp calamansi juice
- 2 tbsp fish sauce
- 1 tsp dried shrimp (hibe), crushed with mortar and pestle
- 1 pc bird’s eye chili
- 2 pcs garlic cloves, minced finely
- 1 pc lemongrass stalk, soft part minced finely
- 3 tbsp muscovado sugar
- ½ cup canola oil
- salt, as needed
- 200g chayote, peeled
- 70g red onion, sliced
- 10g ginger, julienned very finely
- 1 pc green chili, seeded and sliced very finely
- 3 pcs native tomato, cut into six
- ¼ bunch cilantro, picked
- 50g yardlong beans, sliced finely across
INGREDIENTS: to finish
- dessicated coconut, as needed
- crispy shallots, as needed
- 1 tbsp coconut milk
- Bring some water in a pot to a boil and season with salt and pepper. Bring down the heat to simmer and add the chicken breast. Poach until cooked through.
- Remove from water and shred. Set aside.
- Mix calamansi juice, fish sauce, birds eye chili, dried shrimp, garlic, lemongrass, and muscovado sugar until smooth.
- Slowly whisk in canola oil until well combined.
- Season to taste. Add more salt or muscovado sugar as needed.
- Using a vegetable peeler, peel the chayote flesh into ribbons.
- Combine with the rest of the salad ingredients in a bowl.
- Dress salad with around 3 tablespoons of dressing and coconut milk. Toss until well coated.
- Top with shredded chicken, toasted coconut, and crispy shallots.