Chef Ming’s Crazy Chicken Watercress Salad

INGREDIENTS
DIRECTIONS
  1. In a wok, heat up 2-3 cups grapeseed oil to hot. Fry the vermicelli crisp, as it puffs, flip to cook all the noodles. Drain on paper towels.
  2. Transfer the oil in a heat proof bowl or small sauce pan to cool and re-use for other uses.
  3. Coat the wok with oil and caramelize the shallots, season with kosher salt and freshly ground black pepper, about 2 minutes. Add the scallion whites and stir fry for 30 seconds
  4. Add the ground chicken, season lightly with kosher salt and freshly ground black pepper, and break up until cooked through about 4 minutes.
  5. Meanwhile, in a bowl, mix the fish sauce, lime juice, honey and sambal. When chicken is cooked, add in the sauce mixture, scallion greens and basil. Toss well.
  6. On a large platter, lay out (arrange) half of the watercress, then cover with a pile of top with noodles, then more and remaining watercress. then Top with the chicken mixture. Garnish with a little watercress. Serve immediately, enjoy.
Thoughts?

We’d love to hear your thoughts, ideas and comments on this recipe.