So, DiniBlini, is still a food blog in it’s essence. Just that I haven’t been repping that side of it that hard, recently.
PZ sent me a picture of some amazing risotto she had made a couple of weeks ago – which she had served with what looked like an enticing salad.
Since I’ve never met a salad I don’t like I was all “Hayyyy what’s that? Is it tasty? Can I get the recipe??”
PZ obliged and sent me her version – which I promptly adapted – and messed up.
The first time round I made it, it looked like this:
Goi Ga close-up
Which is to say – it was GORGEOUS but I forgot to put sugar in the dressing and left the onions I had marinated in vinegar on the counter and didn’t put it in the salad. I also added the quinoa which I had prepared to make it a full meal on the counter and only added it after I was halfway through. Which made me sad. It also made me hate my counter.
The second day I prepared the salad – I was ready. Onions went in! Honey (I didn’t feel like sugar), went in! Quinoa went in! And it was great. This was a salad on a budget (Let’s face it Chinese cabbage is a lot cheaper than those mixed salad leaves) and it does a body (and wallet) good.
Serves 2 – or 1 hungry girl, twice
1 chicken thigh
1/4 tsp salt
1 small red onion, thinly sliced
1/2 – 3/4 cup white vinegar
1/2 head of Chinese cabbage, about 500gm, quartered, cored and cut crosswise into 1/4″ ribbons
1 carrot, peeled and finely shredded
1/2 bunch chopped coriander/cilantro leaves
1/2 cup cooked quinoa
1 to 2 chillies, chopped
1 clove garlic, chopped
Pinch of salt
1 tsp honey
4 Tbsps fish sauce
2 Tbsps lime juice
3 Tbsps water
Preheat the oven to 200C/400F.
Toss the chicken with a bit of olive oil.
Lay it on the grill bit and bake for 20 to 30 minutes – flipping once halfway through.
Remove from the oven and let cool. Chop into bite sized chunks.
Original recipe: Fill saucepan half full of water, add salt, let the water reach a rolling boil on high heat, and drop in the chicken. When the water bubbles at the edges, remove from the heat, cover tightly and let it stand 20 minutes. Remove the chicken and reserve the stock for another use. When the chicken is cool enough to handle, shred it by hand and let cool to room temperature.
Pound the chili, garlic and salt into a paste. Scrape into a bowl and add the honey, fish sauce, lime juice and water. Combine well.
Place the sliced onion in a small bowl, add enough white vinegar to cover the slices and let sit for 15 minutes.
Drain the onion, add it to the chicken, along with the cabbage, carrot, coriander/cilantro and quinoa.
Toss the salad with the dressing just before serving.